Sourdough English Muffins

English Muffins are a great addition to any breakfast and with this recipe, they are healthier too! It's made with a sourdough starter which helps to support gut health, has a variety of vitamins and minerals, and it’s more digestible! And you don’t have the preservatives like the store bought version. This recipe came to us from Lydia in the Gut Health Guru’s Facebook Group!

Ingredients: 

- 1 cup homemade sourdough starter 

- 2 tbsp honey 

- 2 cups milk

- 4 cups plain white flour

- 2 tsp salt

- 1 tsp bicarb soda

- Polenta for rolling the dough in

Method:

1. Place the sourdough starter, honey, and milk into a mixer. Gradually add in 4 cups of flour and mix until all ingredients are moist. Don’t overmix!
2. Cover with a cloth and leave for approx 12-16 hours to ferment. 
3. The next morning, punch it down and sprinkle 2 tsp of salt and the 1 tsp of bicarb soda then hook mix for about 5 minutes. Add a little bit more of the flour as it mixes until it comes together in a smooth ball. It should be a little sticky but not stick to your hands
4. Sprinkle a baking sheet with fine polenta and roll the dough to 1/2" thick. Cut out 4"rounds with a cookie cutter then sprinkle the tops with the polenta. 
5. Leave in a warm place for 1 hour to rise a little, then cook in an oiled griddle pan with lid on. Make sure it’s on the lowest heat for 5 minutes each side. Makes 12!
6. Enjoy with this savory milk kefir cheese spread, this salmon kefir cheese spread, or rhubarb jam!

Make sure to share your creations with us in the Gut Health Guru’s Facebook Group!