Capsaicin Free Whole Wheat Sourdough English Muffins

There is something deeply satisfying about pulling apart a homemade English muffin and watching all those irregular nooks and crannies reveal themselves. This whole wheat version gets its complex, slightly tangy flavor from a long overnight ferment with an active sourdough starter — no commercial yeast, no shortcuts, just time doing the work. The dough comes together with whole wheat and all-purpose flour, a touch of honey, and a drizzle of olive oil, keeping the ingredient list clean and completely free of anything that could trigger capsaicin sensitivity. Because every component here is straightforward and easy to verify, there is no guesswork about hidden spice blends or seasoning mixes that sometimes sneak heat into store-bought breads. The griddle-cooking method — low and slow on a dry cast iron skillet dusted with cornmeal — gives each muffin that iconic crisp, golden crust without any added fats or flavored oils. Splitting them with a fork rather than a knife is the move that unlocks the texture, leaving you with the perfect craggly surface for butter, jam, or whatever topping you love. Once you make a batch of these, the store-bought version is going to feel like a serious downgrade.

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