Xanthan Gum Free Whole Wheat Sourdough English Muffins
Those nooks and crannies you see in a perfect English muffin aren't an accident ā they come from careful fermentation and a gentle hand, and this whole wheat sourdough version delivers them in spades. The dough relies entirely on an active sourdough starter for its rise and flavor, which means no commercial yeast, no gums, and no additives you'd need to scrutinize on a label. An overnight ferment does the heavy lifting, building a deep, wheaty tang that store-bought versions simply can't match. Whole wheat and all-purpose flour combine for a muffin that's hearty without being dense, and a dusting of cornmeal gives the crust that signature slightly gritty, toasty exterior. The real secret is pressing the dough by hand rather than rolling it ā this keeps all those precious air bubbles intact so every split muffin is loaded with the crevices that catch butter and jam. Cooking them low and slow on a dry cast iron skillet or griddle finishes the job, giving you a golden crust and a fully cooked, springy interior without ever turning on the oven. Fork-split them after a short rest and you'll understand immediately why homemade is worth every hour of that overnight rise.
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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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