Recipe courtesy of Lillian at www.scratch-eats.com
1 cup ripe sourdough starter
2 cups filtered water
4~5 cups freshly milled KAMUT® Wheat flour
1 tablespoon baking soda
2 teaspoons fine sea salt
1/2 cup flour, plus more for kneading
In the bowl of a stand mixer, combine the starter, water, and 4 cups flour. Using the dough hook attachment, mix the ingredients for 5~8 minutes. You may need to scrape down the sides occasionally and slowly add more flour, 1 tablespoon at a time until the consistency is tacky to the touch but clears the sides of the bowl and is very elastic. Shape into a smooth ball and place back into the bowl. Cover with a heavy, damp towl or with plastic wrap and let rise on the counter for 8~12 hours or refrigerator for 12~24 hours until doubled in size.
After the first rise, turn the dough out onto a clean counter and roll out to about 1/2 inch thick. Using a 2.75 inch round cookie cutter, cut out the dough and place onto a baking sheet generously dusted with cornmeal, leaving 2 inches in between each piece. Cover and let rise for 1~2 hours until risen slightly.
Preheat a griddle or cast iron skillet over medium-low heat. Place 4~6 muffins in the skillet, depending on size, and let cook on the first side until slightly risen and the bottom is a medium-brown. Gently flip over and press down gently with a flat spatula to create the signature round spot on both sides. Once the second side is cooked through (the internal temperature should be 190°F), remove from the skillet and repeat with remaining English muffins.
To freeze for later, slice the muffins in half and cover tightly in plastic wrap and place in the freeze for future use. Just toast the slices in the toaster when ready to eat.
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