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English Muffins

2 cups water
1 cup active leaven
4-5 cups fresh integral spelt flour
2 tablespoons honey
2 teaspoons salt
2 teaspoons baking soda

In the evening, mix water and honey, then add leaven and dissolve. Mix in flour, starting with 4 cups and adding another if needed to form a firm dough. Add salt to dough and fold in until fully assimilated. Allow to rest about 30 minutes, then fold several times to smooth the rough dough. Perform one last set of smoothing folds before bed.

Ferment overnight.

In the morning, sprinkle baking soda over the dough. Fold dough over several times, until it is completely mixed in. Allow to bubble up while you prepare two baking sheets with parchment paper sprinkled generously with barley flour.

Fold dough one final time ( if desired, add in 2 teaspoons cinnamon and 1 cup raisins before final fold) to re-tighten structure,  then dump mass onto non-porous surface. Divide dough in half, four times to get a total of 16 pieces. Shape by dragging dough against surface with hand or bench scraper, tightening top. Set aside to rest as you pre-shape all pieces in the same way. Put about 1/2-3/4 cup barley flour on the counter, then lift each rounded piece with a bench scraper, flip it over into the pile of barley flour, then use fingers to draw up the outside edges to tighten the smooth surface further before flipping to coat seam side also with barley flour. Transfer gently to floured, parchment-lined baking sheet. 

Allow to proof 1 hour.

Preheat two skillets on large burners to medium. If you have lids for your cast iron, these can help them to bake more evenly. A Blackstone griddle also works exceptionally!

Using a fish spatula, bake two per pan, 2 minutes each side, adjusting heat as needed if they are cooking too fast to bake through without burning.


look at these big holes for butter :)


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