Ingredients
- 100gr sourdough starter (unfed)
- 1 cup of unsweetened almond milk
- 2.5 cups wholemeal self-raising flour
- 1.5 teaspoon baking soda
- 1 teaspoon sea salt
Instruction
- Mix the starter, milk and 2 cups of the flour in glass bowl. Cover with clingwrap and leave overnight (or for at least 8 hours)
- Add the baking soda, salt and and ¼ cup of flour.
- I use the Thermomix on dough/knead for 3 minutes. You can hand mix or use a mixer on low with a paddle attachment if using a mixer.
- Slowly add the remaining flour until fully mixed (you may need to add time here)
- Flour your surface and knead the dough. The less kneading the better. Roll out the dough until it is about 2.5cm in thickness. Use a cutter (or a glass if you don’t have one) to make rounds (about 8cm)
- Place the rounds on a baking paper on a tray, sprinkle with excess flour and cover in cling wrap. Leave to rise in a warm, dry sport for about 3 – 4 hours.
- Heat a fry pan to medium, lightly spray with olive oil and cook about 5 minutes on each side and they are lightly browned.
These were a huge hit and what was left after the first breakfast was stored in an airtight container and eaten within a couple of days.
A lot of recipes include sugar in English muffins but I didn’t find it necessary.
