Kefir Sourdough English Muffins
- ½ cup Bubbly Sourdough Starter – 100 grams
- 1 tablespoon honey – 20 grams
- ½ cup Kefir – 120 grams
- ½ cup milk – 120 grams (any kind of milk can be used)
- 3 cups Flour – 360 grams — white unbleached flour, white whole wheat, or spelt. Whole wheat flour will be denser and won’t rise as much as white flour. For your first few loaves, you'll have more success if you don't use whole wheat flour. Don’t use gluten-free flours.
- 1 teaspoon Celtic Sea Salt
- ¼ cup cornmeal – (for sprinkling)
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The night before you want the muffins
- Make sure your starter has been fed and is bubbly before you use it.
- Add the active bubbly starter and the rest of the ingredients (except cornmeal) to a large bowl and use your hands to mix until well combined. You can also use a stand mixer with a dough hook attachment to knead the dough. Mix on lowest speed for 5 minutes.
- Cover and let the dough rest for 30 minutes.
- Turn the dough out onto a floured surface and knead the dough for 3-5 minutes.
- Place the dough back into the bowl, cover and let ferment on the counter at room temperature 10-14 hours. It will look like it's risen in the bowl when it's ready.
In the Morning
- Turn the dough out onto a floured surface that is dusted with the cornmeal as well. Flour the top of the dough and press it out using your fingertips until it is ½" in thickness.
- Use a 3" biscuit cutter to cut rounds and place them on a parchment-lined baking sheet. Cover with a tea towel and allow to rise for 1 hour at room temperature. They don't need to double in size, they will expand more when you cook them.
- Preheat your cast iron or non-stick skillet over LOW heat. Place 4 muffins into the skillet spaced 2" apart, and cook the first side for 4-6 minutes or until the bottom start to turn brown. Turn the muffins over and cook for an additional 4-6 minutes.
- Store at room temperature for up to 5 days in a container.
- Freeze for up to 3 months.