Whole Wheat English Muffins

Directions

1. In a large mixing bowl, combine the active sourdough starter and warm water. Stir gently to dissolve the starter, about 1 minute.

2. Add the honey to the mixture and stir until well combined, about 30 seconds.

3. Gradually add the whole wheat flour to the wet ingredients, mixing with a wooden spoon or your hands until a shaggy dough forms. Allow the dough to rest for 30 minutes; this is known as autolyse and will help develop the gluten.

4. After resting, sprinkle the salt over the dough. Knead the dough in the bowl or on a lightly floured surface for about 5-7 minutes until smooth and elastic. The dough should be tacky but not sticky. If needed, add a little more flour to achieve the right consistency.

5. Place the kneaded dough in a lightly greased bowl. Cover it with a damp kitchen towel or plastic wrap and let it rise at room temperature for 4-6 hours, or until it has doubled in size.

6. Once the dough has risen, gently deflate it and transfer it to a floured surface. Divide the dough into 10 equal pieces, weighing about 100 grams each. Shape each piece into a round ball and flatten slightly to form a disc about 1 inch thick.

7. Place the discs on a parchment-lined baking sheet, ensuring they are spaced about 2 inches apart. Dust the tops lightly with flour, cover with a kitchen towel, and let them rise for an additional 30-45 minutes until slightly puffed.

8. Preheat a griddle or cast-iron skillet over medium-low heat. Once hot, carefully transfer the muffins to the skillet, cooking them for about 7-10 minutes on each side. They should be golden brown and sound hollow when tapped. Adjust the heat as necessary to avoid burning the bottoms.

9. Once cooked, transfer the muffins to a wire rack to cool completely. To serve, split them open with a fork and toast until golden.