Heritage English Muffins

Best with: White Sonora Wheat

Soft, flavorful, naturally leavened English muffins featuring our White Sonora Whole Wheat.

Ingredients

(All weights in grams)

• 520 g milk — 2 cups + 2 Tbsp, room temperature

• 227 g sourdough starter — ~1 cup, active (100% hydration)

• 57 g butter — 4 Tbsp (½ stick), softened

• 420 g Palouse Heritage White Sonora whole wheat flour — 3 ½ cups

• 420 g bread flour — 3 ½ cups

• 25 g sugar — 2 Tbsp

• 18 g salt — 1 Tbsp

• 9 g yeast — 1 Tbsp (or heaping 2½ tsp)

Instructions

1. Mix the Dough

Add milk, sourdough starter, and softened butter to a mixer bowl.
Add both flours, sugar, salt, and yeast.
Mix on medium speed until the dough is smooth and cohesive, about 5–7 minutes.

2. First Rise

Cover the bowl and let the dough rest until puffy and risen, about 1–2 hours depending on room temperature.

3. Divide & Shape

Turn the dough out onto a lightly floured surface.
Divide into 24 equal pieces (about 70–75 g each).
Gently shape into rounds and place onto prepared griddle surfaces (unheated).

4. Proof

Cover the shaped muffins and let them rise until slightly puffy, 20–60 minutes.

5. Cook on the Griddle

Preheat an electric griddle to 325°F.
Cook muffins for 5 minutes per side, or until deeply golden and cooked through.

Serving Suggestions

Split with a fork for perfect nooks and crannies.
Toast and enjoy with butter, jam, honey, or breakfast sandwiches.