100% Spelt Sourdough English Muffins | Ancient Grains Bake With Me

If it’s not sourdough I just don’t feel good after I eat it! This how I make English muffins more digestible for my wheat sensitive gut. #spelt #sourdough #sourdoughstarter #sourdoughrecipe #sourdoughbaking #englishmuffin #englishmuffins Sourdough Spelt English muffins recipe: ✨1.5 cups milk (I use raw and I do not scald it) ✨2 tbsp oil (I use olive, but have also used avocado - it just needs to be liquid at room temperature) ✨510 g white spelt flour ✨2 tbsp sugar ✨1.25 tsp salt ✨1/4 cup or 60 grams, or just a big scoop sourdough starter Mix dry ingredients together in mixer. Mix wet ingredients together, including starter, and add to mixer. Mix on medium low to combine, then mix on high for one minute. Look for dough to come away from sides of bowl or at least be easily scraped away with a spatula. It should be quite wet without being unworkable. Let ferment on counter for 4-8 hours. Shape immediately or move to refrigerator overnight (8-12, or more hours). Remove from refrigerator and divide into 12 equal pieces. Roll into balls and let proof at room temperature until puffy, 2-4 hours. Heat non stick pan over low and brush with butter. Cook muffins 7-9 minutes per side until nicely browned, pushing down firmly on the second side. Let cool completely before forking open and enjoying with jam, as a breakfast sandwich, with a burger, etc! My website: https://www.chandraposton.com/