Sourdough Starter*: ½ C.
Flour (Wheat or Spelt): 2 C.
Raw Milk: 1 C.
Honey: 1 Tbl.
Sea Salt: 1 tsp.
Baking Soda: 1 tsp.
Cornmeal: As Needed
- In a large mixing bowl, whisk together the milk, starter and honey until combined.
- Stir in the flour until completely combined.
- Cover the bowl.
- Set aside the dough for 12-18 hours.
- After dough has soaked for 12-18 hours, sprinkle the salt and baking soda over the dough and mix in by hand until completely combined.
- Knead the dough in the bowl for 2-4 minutes by hand, or until the dough is smooth, wetting down hands as necessary to prevent the dough from sticking.
- Lightly dust a cookie sheet with cornmeal and set aside nearby.
- Lightly dust the counter with cornmeal.
- Place the dough onto the cornmeal and press down gently with your hands to a thickness of approximately 3/4”.
- Cut into roughly 3” rounds using a biscuit ring or a floured drinking glass, being sure to press straight down when cutting the dough. Twisting the cutter will prevent the muffins from rising correctly.
- As the rounds are cur, place them onto the cookie sheet, spacing at least 2” apart.
- Collect the dough scraps and press back into a cohesive mass, patting down to a thickness of ¾” again.
- Repeat the cutting process once more.
- Cover the rounds with a towel and allow to rise at room temperature for 1 hour.
- While muffins are rising, preheat griddle or pans over medium-low heat for 5-10 minutes, or until evenly and completely heated.
- Gently place the muffins in the pans,being sure not to crowd.
- Cook the muffins for approximately 5 minutes on each side, or until cooked through. There should be no raw dough visible on the sides.
*I use fresh water kefir as a sourdough starter, while Amy maintains a traditional sourdough starter–your choice :-)–Sarica