Breastfeeding Friendly Whole Wheat Sourdough English Muffins
Homemade English muffins are one of those kitchen projects that feel ambitious until you actually do it, and then you wonder why you ever bought the packaged kind. These are made with whole wheat flour and an active sourdough starter, so every bite carries a gentle tang and a heartiness that the store-bought version simply can't match. The long overnight ferment does most of the work for you, and the whole wheat adds fiber and nutrients that are genuinely useful when your body is working hard to produce milk. Honey brings a touch of natural sweetness, olive oil keeps the crumb tender, and the cornmeal crust gives each muffin that satisfying, slightly crispy exterior you expect. The fork-split method at the end is the real secret ā it tears the dough rather than slicing it, which opens up all those irregular nooks and crannies that catch butter or jam so perfectly. These freeze beautifully too, so you can make a batch when you have a quiet moment and pull one out on a hectic morning without any fuss. Nourishing, wholesome, and genuinely delicious ā this is the kind of recipe worth keeping in regular rotation.
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Learn more āIngredients
8 servings
For the dough
- 1 cup active sourdough starter (100% hydration, fed and bubbly)
- Ā¾ cup warm water (about 90Ā°f / 32Ā°c)
- 1 tbsp honey
- 2 cups whole wheat flour
- 1 cup all-purpose flour, plus more for dusting
- 1 tsp fine sea salt
- 1 tbsp extra virgin olive oil, plus more for the bowl
For cooking
- 3 tbsp cornmeal, for dusting
Instructions
- 1
In a large mixing bowl, whisk together the sourdough starter, warm water, and honey until combined. Add the whole wheat flour, all-purpose flour, and salt, then drizzle in 1 tbsp olive oil. Stir with a sturdy spoon or your hand until a shaggy dough forms with no dry flour remaining.
- 2
Turn the dough out onto a lightly floured surface and knead for 6ā8 minutes until smooth, slightly tacky, and elastic ā it should spring back slowly when poked. Lightly coat the mixing bowl with olive oil, return the dough to the bowl, and cover tightly with plastic wrap or a damp towel.
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