Overnight Kamut Sourdough English Muffins

Overnight Kamut Sourdough English Muffins

These muffins are defined by their long, slow fermentation, which develops a deep tang and a perfect "nook and cranny" texture.

Ingredients

  • Active Starter: 100g (approx. ½ cup) bubbly sourdough starter

  • Liquid Base: 240g (1 cup) whole milk

  • Sweetener: 20g (1 tbsp) honey, maple syrup, or cane sugar

  • Flour: 360g (2 1/4 cups) Kamut flour

  • Salt: 5g (1 tsp) fine sea salt

  • Dusting: 40g (¼ cup) cornmeal (if preferred)

Directions:

  1. In a large mixing bowl, whisk together your milk, sweetener, and active starter until the starter is mostly dissolved. Fold in the flour and salt, mixing by hand until a shaggy dough forms. Cover with a damp cloth and let the flour fully hydrate for 30 to 60 minutes.
  2. Turn the dough onto a lightly floured surface. Knead for about 5 minutes until the dough feels smooth and elastic (alternatively, use a stand mixer on the lowest setting). Return the dough to a clean bowl, cover, and allow it to ferment at room temperature (65–70°F) for 8 to 12 hours. This long rest is where the flavor develops.

  3. Gently turn the fermented dough onto a floured surface. Using your fingertips, press out flat about ½ inch thick.

    • Cut: Use a 3-inch round cookie cutter or biscuit cutter to stamp out rounds. (I use a 2 inch mason jar lid to make smaller muffins for my kids.)

    • Dust: Place the rounds onto a parchment-lined sheet heavily dusted with cornmeal. Sprinkle more cornmeal over the tops. (step can easily be skipped if you don't have cornmeal on hand)

    • Rest: Cover with a light kitchen towel and let them puff up for 1 hour.

  4. Heat non-stick skillet over a low flame. To ensure a soft interior and golden crust, cook the muffins in batches:

    • Place muffins in the pan (give them space to breathe).

    • Cover with a lid to trap steam; this helps the rise.

    • Cook for 4 minutes per side.

    Pro-Tip: The muffins are perfectly done when an instant-read thermometer hits 200°F in the center.

    *Dairy-Free: Suggest using oat/almond milk and maple syrup for a vegan-friendly sourdough option.

    * The English Muffins freeze well if need to be stored for more than a few days.

** Recipe inspired from Little Spoon Farm Sourdough English Muffins recipe and adapted for Kamut Flour