english muffin recipe at WildYeast Blog. Made a few adjustments to include sprouted wheat berries.
Soak & sprout 1/2 C wheat berries in water.
Stir together in a bowl, cover, then let rest for 8 hours or overnight in the fridge;
- 110 g sourdough starter (ripe or unfed)
- 160 g whole wheat white flour
- 100 g whole wheat flour
- 276 g milk or mixture of cream/buttermilk and water to make 276 g
- 1 tea salt
- 1 tea baking soda
- 1.5 tea honey
Preheat heavy bottomed skillet pan for 5 minutes over high heat. Lower heat to medium/medium low (may need to be higher on electric stove).
Dry toast english muffin rounds in the hot pan- 2.5-3 minutes on each side and flip a couple times. Don't let them burn! They may look a little doughy on the sides but after about 9 minutes total on a gas stove mine were done. I had to reduce the heat to low after the first batch because the pan kept heating up.
Tip: don't use a knife to cut these open. Push the tines of a fork in the sides and gentry pry open- this way you get the nooks and crannies instead of slicing through the muffin.