This is a recipe that I have adapted from a wonderful Einkorn cookbook written a few years ago by Shanna and Tim Mallon. There are quite a few recipes out the on the wide world web but this one works for me every time. I do not use a frying pan to cook my muffins instead I use a Baking Steel heated up in my oven to 450°. I let the muffins cook a minimum of 5 minutes per side and test for done with a wooden skewer. You want to let the muffins cook fully so it might take 15 minutes total but they are worth it.

For the preferment: 1/2 cup (110g) of sourdough starter, 1/2 cup (120 ml) whole milk, 1/2 cup (120 ml) water, 2/3-1 cup (83-120 g) All purpose einkorn flour. Mix this together and let ferment overnight covered on the counter.

English Muffin dough: 1/2-1 cup (83-120 g) of einkorn all purpose flour, 2 tablespoons of organic cane sugar, 1 teaspoon salt, 1 teaspoon baking soda and oil of choice for brushing the tops for baking.

Now I find that most time I have to add just a bit more flour depending on the hydration rate of my starter. You need to be able to separate the dough into 8 equal portions so add flour as needed to achieve that. I weigh the dough as a total and divide by 8 so I can get equal portions. I form each portion of dough into a english muffin shape and let rise on a pan lined with parchment paper dusted with flour for at least 45 minutes. I use this rise time to heat up my Baking Steel to 450° Which I check with an infrared thermometer. If the steel gets too hot the outside cooks fast and they are not baked enough inside and vice versa. Even the failures taste awesome so do not give up. I fork split mine so they have the knooks and crannies we all so love!