Inspired by the recipe from the blog: Discovering Sourdough I baked my English Muffins with Feta.
Sourdough Starter:
172 g whole wheat flour
212 g water
122 g whole wheat bubbling sourdough
Combine the ingredients in a large mixing, cover and let ferment for 10-12 hours.
Final dough:
all of the sourdough starter
256g water
505 g whole wheat flour
Mix the ingredients and autolyse for 30-40 minutes. Then add 272 g crumbled feta cheese and work it through the dough.
Set aside for 40 minutes and knead the dough for 1 minute. Repeat the kneading after 40 minutes. Then let ferment for 4 hours.
Preheat your oven with a baking stone and a steam pan to 450F.Using a rolling pin roll the dough out to 11/4cm (1/2 inch) thickness. Cut the muffins out and place on the baker's peel lined with parchment paper. Bake for 5-6 minutes each side.
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I used a large band from a half gallon mason jar to cut my muffins. I baked 15 muffins.
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