Rustic Sourdough English Muffins

Yield: 6-8 muffins

Ingredients:

• 3/4 cup active sourdough starter

• 2 tbsp maple syrup

• 1 tsp sea salt

• 3/4 cup warm water

• 3 cups all purpose einkorn flour

• 1 tsp baking soda

Directions:

1. In a large bowl combine the starter, syrup, salt and water. Whisk to combine.

2. Slowly add in the flour, using a stiff spatula to combine.

3. Cover your bowl with plastic wrap and allow to sit out overnight on your counter. (12 hours)

4. In the morning, heat a large cast iron skillet over medium heat for 5 min or until hot. Add in about a half tbsp of butter to evenly coat the skillet.

5. Add in the tsp of baking soda to your dough and stir to combine.

6. Using a 1/4 cup measuring cup, add the dough to the skillet in a large scoop. I fit 3 muffins in the skillet at a time. Cover the skillet. Cook about 5 minutes per side, watching the temperature closely to ensure you don't burn the bottom. You want it brown and crispy, so lower the temperature if needed.

7. Remove from the skillet and cool slightly before slicing and serving. Enjoy!