Whole Wheat Sourdough English Muffins

3/4 cup active sourdough starter (learn how to make sourdough starter here) Note: you can also use sourdough discard. I prefer instead to feed my starter 1 cup flour and 3/4 cup water in the morning, and then mix up this dough in the afternoon for the best rise, most sour flavor, and most fermented benefit. But if you don’t have time, just use your discard and no one will know the difference! ¾ cup active sourdough starter (learn how to make sourdough starter here) Note: you can also use sourdough discard. I prefer instead to feed my starter 1 cup flour and ¾ cup water in the morning, and then mix up this dough in the afternoon for the best rise, most sour flavor, and most fermented benefit. But if you don’t have time, just use your discard and no one will know the difference!

¼ cup honey

1 ¼ cup filtered warm water

2 tsp salt

2 ½ cups whole wheat flour (you can use bread flour or all purpose whole wheat here)

1 tsp baking soda

coconut oil or butter for seasoning the Dutch oven

Directions at theduvallhomestead.com

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