THM English Muffins
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Note: (This recipe works well with refrigerated starter and doesn’t have to be as active as what you use for bread dough. However, for best results, make sure your refrigerated starter is fed at least once a week.)

  • Lisa
    Posted at 03:24h, 10 March

    Can these be made gf? What would you suggest be used in stead of whole wheat flour

  • Jackie
    Posted at 04:37h, 10 March

    I don’t understand why you can use whole wheat flour. I thought that was a big no-no, and then the honey. I totally love the idea of these & I love English muffins….I just don’t really understand. Please let me know why you can use these and it still be on plan. Thanks!

  • Karen
    Posted at 14:49h, 10 March

    Hi, I’m unable to find your post for the sour dough starter. I’d love to make this! Thank you!

  • Duane & Cindy
    Posted at 17:07h, 12 March

    Hi Lisa! I have no idea how to make these completely gluten free. I do know that soft white wheat has a lower gluten content then some kinds of flour do, and that long term fermentation (as in this recipe) also pre-digests the phytic acid which is usually what causes problems for most people. I can’t do gluten also, but have been able to enjoy these. However, you have to determine what works for you. ~Blessing to you! Cindy

  • Duane & Cindy
    Posted at 17:17h, 12 March

    Hi Jackie! Good questions…Did you realize that sprouted wheat is on plan? It is…because when you sprout (or ferment- as in this sourdough recipe) it predigests the phytic acid which causes most of the digestive problems for people. That’s why the Ezekiel bread is okay to eat in an E setting. Sour dough with a longer fermentation period and with honey in it, eats up the honey, similar to how kefir is made. Kefir uses sugar, but when made properly, it will have very little sugar content left in it. I hope this makes sense…Here’s also a link that helps to clarify the sourdough process… God bless! ~Cindy

  • Duane & Cindy
    Posted at 17:19h, 12 March

    Karen, I haven’t actually posted it yet, but it’s up rather high on my “to do” list…Thank you for your patience! You will LOVE all the wonderful things you can make with it! ~Cindy

  • sarah
    Posted at 09:41h, 15 March

    Do you have recipes for pancakes and pizza dough using this sourdough bread?
    Thank you!

  • Duane & Cindy
    Posted at 14:26h, 15 March

    Yes, Sarah, I do. I just haven’t had the time to post them yet. 🙁 I will keep those in mind…

  • Chastin
    Posted at 19:27h, 16 March

    Loved this recipe but mine turned out too sour. Any ideas?

  • Cindy Mullett
    Posted at 13:43h, 17 March

    Hi, Chastin! How long did you let the dough ferment? The longer you et it set, the more sour it will get. I would try to keep it at about 18 hours. The other thing you could do is add an additional teaspoon of baking soda since the soda really helps in cutting the sour taste. We don’t like the sour taste either…ours don’t turn out sour.

  • Gj
    Posted at 11:25h, 10 May

    So I made these today and they turned out fabulous! But I was wondering if you have a trick to get the baking soda and salt incorporated? Mine was very sticky and it was hard to mix! Now that they are done I can taste baking soda in some bites!:/

  • Duane & Cindy
    Posted at 16:15h, 11 May

    Hi Gj.
    Glad they turned out well for you! Yes, you have to really mix the baking soda in very well. We usually mix/knead it by hand. You could also use one of those “stainless steel mesh tea ball on a stick” and slowly sprinkle it in while mixing. (I use this all the time for adding glucomannan or xanthan gum in a recipe.) Thanks for the reminder to add this to my recipe instructions. ~Cindy

  • Debbie
    Posted at 17:45h, 08 October

    Hi, how many English muffins should this recipe make?

  • Amy Hoagland
    Posted at 22:22h, 03 November

    Made these and very happy with them! Mine look a little darker, not as light and beautiful as yours, but soooo happy with the taste! Thank you for sharing!

  • Cindy
    Posted at 16:13h, 05 November

    Hi, Amy. The color may have to do with the kind of flour you used. I like to use the white whole wheat flour. It’s still a whole grain flour, but just lighter in color. I’m glad you’re enjoying the recipe. FYI: I also have many more similar recipes in my cookbook, in case you don’t have it. ~Cindy

  • Melissa
    Posted at 10:19h, 09 January

    I love this recipe! Struggling with what to eat with it for protein? My favorite way to eat it is with the belly jam from the THM book. If I eat 2 is that enough protein or do I need to eat something else with it?

  • Cindy
    Posted at 10:19h, 09 February

    Hi Melissa. I’m glad you enjoy the English Muffins. Adding a creamy drink with collagen protein can also be a great addition. I also like to make a simple fruit smoothie with some whey or egg white protein. A mango/ banana smoothie pairs well with it. Enjoy!

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