Turmeric 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 lift and tang from an active sourdough starter rather than commercial yeast, meaning the ingredient list stays clean and straightforward ā no spice blends, no flavor packets, nothing hiding in the mix. The overnight ferment does the heavy lifting, developing a complex, slightly sour flavor that pairs beautifully with the nutty depth of whole wheat flour. Pressing the dough by hand instead of rolling it is the key move here, protecting the gas bubbles that give each muffin its signature texture. A slow cook on a dry cast iron griddle builds that iconic golden crust on both sides without any fuss. Fork-splitting right before serving tears the interior open perfectly, so every bite catches butter or jam in all the right places. These are the kind of muffins that make a weekend morning feel like a real occasion.
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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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