Whole Wheat Sourdough English Muffins

Total Formula

817 g total (212.21% hydration)

whole wheat flour 225 g (58.44%)
all-purpose flour 160 g (41.56%)
100%-hydration sourdough starter 110 g (28.57%)
milk 300 g (77.92%)
honey 10 g (2.6%)
salt 7 g (1.82%)
baking powder 5 g (1.3%)

%	Ingredient	Metric	U.S.
58.44%	whole wheat flour	225 g	7.94 oz
41.56%	all-purpose flour	160 g	5.64 oz
28.57%	100%-hydration sourdough starter	110 g	3.88 oz
77.92%	milk	300 g	10.58 oz
2.6%	honey	10 g	.35 oz
1.82%	salt	7 g	.25 oz
1.3%	baking powder	5 g	.18 oz
212.21%	Total	817 g	1 lb, 12.82 oz

Ingredient

Metric

U.S.

58.44%

whole wheat flour

225 g

7.94 oz

41.56%

all-purpose flour

160 g

5.64 oz

28.57%

100%-hydration sourdough starter

110 g

3.88 oz

77.92%

milk

300 g

10.58 oz

2.6%

honey

10 g

.35 oz

1.82%

salt

7 g

.25 oz

1.3%

baking powder

5 g

.18 oz

212.21%

Total

817 g

1 lb, 12.82 oz

Sponge

110 g 100%-hydration sourdough starter (42.31%)

160 g all-purpose flour (61.54%)

100 g whole-wheat flour (38.46%)

300 g milk (115.38%)

Total 670 g

%	Ingredient	Metric	U.S.	Volume
42.31%	100%-hydration sourdough starter	110 g	3.88 oz	1/2 cup
61.54%	all-purpose flour	160 g	5.64 oz	1 1/4 cup
38.46%	whole-wheat flour	100 g	3.53 oz	7/8 cup
115.38%	milk	300 g	10.58 oz	1 1/4 cup
	Total	670 g	1 lb, 7.63 oz

Ingredient

Metric

U.S.

Volume

42.31%

100%-hydration sourdough starter

110 g

3.88 oz

1/2 cup

61.54%

all-purpose flour

160 g

5.64 oz

1 1/4 cup

38.46%

whole-wheat flour

100 g

3.53 oz

7/8 cup

115.38%

milk

300 g

10.58 oz

1 1/4 cup

Total

670 g

1 lb, 7.63 oz

Final dough

125 g whole-wheat flour (100%)

10 g honey (8%)

7 g salt (5.6%)

5 g baking powder (4%)

670 g Sponge

Total 817 g

%	Ingredient	Metric	U.S.	Volume
100%	whole-wheat flour	125 g	4.41 oz	1 1/8 cup
8%	honey	10 g	.35 oz	1 1/2 tsp
5.6%	salt	7 g	.25 oz	1 1/8 tsp
4%	baking powder	5 g	.18 oz	1 1/8 tsp
	Sponge	670 g	1 lb, 7.63 oz	—
	Total	817 g	1 lb, 12.82 oz

Ingredient

Metric

U.S.

Volume

100%

whole-wheat flour

125 g

4.41 oz

1 1/8 cup

honey

10 g

.35 oz

1 1/2 tsp

5.6%

salt

7 g

.25 oz

1 1/8 tsp

baking powder

5 g

.18 oz

1 1/8 tsp

Sponge

670 g

1 lb, 7.63 oz

—

Total

817 g

1 lb, 12.82 oz

Mix together all ingredients. I knead for a couple minutes then do 15 minute rests with a few stretch and folds in between: it's a sticky, gooey dough. Roll or pat the dough to 1" high and cut into 3" circles -- they'll spread a little. Dampen top and bottom and dip into semolina then proof for about an hour. Cook on a skillet preheated to 300°F. Much as I love my Lodge cast iron skillets, electric is the way to go. You can fit more, and they'll cook more evenly. Turn every 2 minutes for eight minutes cooking for total of about 15.

Adapted from Wild Yeast's Sourdough English Muffins