A mother’s favorite breakast
Note: You can make these regular sourdough or einkorn sourdough.
Einkorn sourdough English muffins ingredients:
3/4 cup active sourdough starter
2 tablespoons honey
3/4 cup filtered warm water
1 1/2 tsp salt
3 cups einkorn flour (or 2 1/2 cups regular flour)
1 tsp baking soda
coconut oil or butter for seasoning the dutch oven
The Process:
In a large bowl combine the sourdough starter, honey, water, and salt. Use a fork to whisk it all together.
To the same bowl add the flour. Using your hands, lift the sides of the flour up and fold it towards the center to mix the flour with the water mixture. Keep doing this until you have a sticky dough and all the ingredients are mixed.
Cover the bowl with plastic and let sit on your counter overnight.
The next morning, preheat a dutch oven on medium-high for 5 minutes.
Meanwhile, uncover the dough and add the baking soda. Again with your hands fold the dough in on itself several times until the bake soda is mixed in.
With a dough cutter or knife, cut the dough in half, and then cut each half into 3 equal parts. Form each dough into a ball so you have 6 total dough balls.
When the dutch oven is done preheating, add some coconut oil to season. Place the dough balls inside. Do not press down on them.
Turn the skillet down to low temperature and cover it with a lid. This will allow the outside of the muffin to be crispy and the inside to be chewy. You want to cook the inside without burning the outside.
Let cook for 5-6 minutes, then check the muffin for done-ness. It’s ready to flip with the face-down side is browned. Flip the muffins and turn the stove back up to medium-high, and cook another 5 minutes with the lid on. You want to keep checking on them and adjust your stove temperature accordingly, so you don’t burn the outside of the muffin.
Remove and serve with our favorite topping, honey butter and fried eggs. Enjoy!
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