Wild Yeast

WHOLE-WHEAT ENGLISH MUFFINS

Ingredients

200 g of active starter

150 g of type T150 (dark) whole-wheat flour (preferably stone-ground)

330 g of type T55 or type T65 white flour (all-purpose or high-gluten)

140 ml of warm milk

140 g of water

30 g of softened butter

9 g of salt

STEPS

1. 1Into a bowl, pour first the milk and the water and then the active starter, which should float on top of the liquid.
2. 2Add the two kinds of flour, mix with a wooden spoon, and let stand for 30 minutes.
3. 3Add the salt and the butter and knead for several minutes using the food processor until the batter is smooth and starts to detach from the sides of the bowl.
4. 4Cover the bowl with plastic wrap and let stand for 3 to 4 hours, depending on the room temperature. The ...