## Whole Wheat Sourdough English Muffins

***JMonkey***

> My daughter basically lives on these for breakfast. I save up old
> starter over the week in the fridge and make these both during the
> week and over the weekend. Super easy, and they freeze very well.
> Simply split and freeze. When you want one, pop it directly in the
> toaster from the freezer. I learned this recipe with volumetric
> measures, and never bothered to convert to grams. 
>
> I adapted this recipe and converted it to whole wheat from a posting
> at The Fresh Loaf from KJKnits.

**Ingredients**

* Sourdough starter: 1/2 cup (stiff or wet, makes no difference)
* Milk: 1 cup if you use wet starter; 1.25 cups if you use stiff
* Whole wheat flour: 2 cups
* Honey: 1 Tbs
* Salt: ¾ tsp
* Baking soda: 1 tsp
* Semolina flour or cornmeal, for dusting

**The night before: starter**

Dissolve the starter into the milk and then add the flour. Stir to
combine, cover with a plate or plastic, and leave out for 8 hours or
overnight. It’ll be pretty wet -- don't worry, it’ll firm up by
morning.

**Mixing and dough development**

The next morning, add the honey, salt and baking soda and mix well.
Turn onto a lightly floured surface and knead for a few minutes with
wet hands. With your fingers, flatten it out to ¾" thick  and cut
with a biscuit cutter or a drinking glass into rounds.  Reflatten the
scraps to make additional muffins. You’ll get 10-12 muffins.  Place
muffins on a surface dusted with semolina, cornmeal or flour cover and
let them rise for about 45 minutes to an hour.

**Cooking**

Spray griddle or skillet lightly with spray oil or add a little
butter. (Actually, if it's nonstick, you may not need any grease at
all.) Heat to medium high and cook muffins for about 5 minutes on each
side, or until browned on the top and bottom and cooked through.
These have great griddle spring and rise quite a bit.  They’re done
when the sides are firm.

Split with a fork and toast if you like. As noted above, they freeze
very well.