Mix together starter, water, whole wheat flour, and honey. Set on countertop to ferment 7 hours or overnight. Mix salt and baking soda into the fermented flour mixture. i usually knead the dough on my kitchen counter. Heat a cast iron skillet over medium heat until hot, Reduce temperature slightly. Using about 1/3 cup for each English Muffin, shape dough into a ball and flatten to about 1/2 inch thick. Lay in hot pan. Cover with a lid. Fry each muffin about 6-10 minutes on each side. When finished the internal temperature should be around 200 degrees. If your muffins are browning to quickly and are not bake through; bake them in a preheated 350 degrees F. oven at for 5-10 minutes. 16 English Muffins **the flour amount may differ a bit depending on how thin/thick your starter is.
The little bit of honey in this recipe will be eaten by the fermenting. I use a fork to split the English Muffins. I stick a sharp fork in the middle of the muffins all around the edges. You can then pull the Muffin apart.
For this recipe I fermented the dough at room temperature for 6 hours. I then put it in the fridge for 10+ hours until I had time to make the English Muffins. I love working with cold dough as it isn't as sticky and handles much better. You can adjust the room/cold fermenting times if you wish. Just remember that to be on-plan with THM it needs to be a minimum of 7 hours room temperature OR 71 hours cold fermenting from when you mix it until you bake your bread. I combine the two types of fermenting to fit in my schedule as needed. For every hour of room temperature you will need 10 hour refrigerated fermenting. For example: if you allow the dough to ferment 4 hours at room temperature you will need 30 hours cold fermenting to be on plan.