Our nano-kitchen is no longer a bread virgin! This morning I baked a batch of English muffins, my favorite breakfast item. I used a recipe found in Susan’s Wild Yeast blog, that calls for a mixture of whole wheat and regular flours, and baked them on our electric griddle. It was wonderful to feel the smell of freshly baked bread in our new home.

(adapted from Wild Yeast blog)

For the sponge (make the day before baking)
110 g sourdough starter (at 100% hydration)
160 g bread flour
100 g whole wheat flour
276 g milk

for the dough
all the sponge
75 g bread flour
3/4 tsp salt
1 tsp baking soda
1.5 tsp honey

Combine all the ingredients for the sponge in a medium bowl, cover and keep at room temperature for 8 to 12 hours.

Add the dough ingredients and mix to combine. Let the mixture sit for 10 minutes, then knead by gently folding a few times in the bowl. Cover and repeat this minimal kneading two more times over a 45 minute period. Do not add more flour, it will be a little sticky, but with time it will gain body and be easier to handle.

Flour the counter, pat the dough gently over it, cut in 8 pieces and form each one very gently into a flat circle. Place them over a floured parchment paper (dusted with semolina flour or cornmeal if you like), sprinkle flour on top and cover. Allow them to rise for 1 hour.

Cook them on a very hot griddle (450F) slightly coated with oil. Cook them 7-8 minutes per side, but make sure to flip them in the beginning every 2 minutes, this will ensure nicely shaped muffins. Cool completely before splitting them (preferably using a fork).


to print the recipe, click here

Comments: I’ve been on a quest for the perfect sourdough / whole wheat muffin, and tried 4 different recipes in the past few weeks. My only change to Susan’s recipe was modify it for minimal kneading, and slightly increase the proofing time. I tried it with a higher proportion of whole wheat in the final dough, but that compromised the texture. This variation gave me the best crumb and still a hearty taste from the whole wheat flour.

I am sending this post to Susan’s Yeastspotting, my first submission straight from the nano-kitchen! So exciting! πŸ˜‰

ONE YEAR AGO:Β  Kaiser Rolls

Add to FacebookAdd to DiggAdd to Del.icio.usAdd to StumbleuponAdd to RedditAdd to BlinklistAdd to TwitterAdd to TechnoratiAdd to Yahoo BuzzAdd to Newsvine


    • Thanks, Susan…

      I am having trouble to take pictures, the light here is far from ideal, it’s been a struggle, but the muffins tasted much better than they photographed πŸ™‚


    • πŸ™‚

      Well, we gave half of the batch to his son, that helps…. I actually don’t mind eating bread that has some whole wheat or other whole grain, it’s the all white flour that I am much more careful about. A slice here and there is ok, though


  1. Pingback: L’hebdo du pain // Weekly Bread (nΒ°4, 6 septembre 2010) – VOTRE PAIN

  2. Sally, looks great! I used to live in LA and had a nano kitchen. If fact, mine made yours look big. I could literally stand in one place and pivot to reach everything in the kitchen — sink, counters, cupboards, stove, and fridge!


  3. I saw these yesterday while I was visiting, and so put a batch together last evening. Made them up this AM, and they came out quite well – I loved how light and airy the dough was this morning. My only issue was one I created – I used a cast iron griddle, which seems to get hotter as one uses it – but it may be the stove instead. It’s always something, isn’t it?

    Nice muffins all the same.


    • It’s always something… just about says it all! πŸ˜‰

      Too many variables with bread baking, but that’s what makes it so much fun, and so rewarding when we hit that elusive jackpot!

      Thanks for stopping by….


  4. Pingback: YeastSpotting 9.10.10 | Wild Yeast

    • Hello, David! I sometimes do, because I love the extra crispness, my husband prefers straight from baking, just split without toasting… Different folks, different strokes, I suppose… πŸ˜‰


Click here to comment, love to hear from you!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.