• Scald the milk over medium heat in a saucepan• Scalding the milk will help you get fluffy English muffins• Remove from heat and whisk in butter and honey• Let cool
• In the bowl of a stand mixer, mix flours and salt together.• Add sourdough starter and scalded milk and mix for about 7 minutes until the dough comes together.
• Place the dough into a bowl, cover, and proof.• Proof the dough for about 5 hours until doubled in size.• I use the bread proofer linked below for the best results!