Yield = 10 Adapted from Peter Reinhart’s Artisan Bread Every Day This dough is very wet, like batter, so you will need English muffin rings or something similar (empty tuna cans, Ball jar rings, etc.) to constrain the dough. The key with this recipe is to be sure to portion the dough into 10 rings. I only have 8 English muffin rings, and twice I’ve divided the batter into those 8 rings, and twice I’ve been disappointed — it’s very hard to cook the muffins all the way through on the griddle when they are on the large size. Use two Ball jar rings or empty tuna cans or be patient and reuse two of your rings to ensure you get 10 muffins out of the batter. You will doubt the need to divide the dough into 10 rings as you portion it out — I do every time — but the dough spreads and fills the rings as it cooks slowly on the griddle. With 100% white whole wheat flour, the texture isn’t quite like that of a Thomas’ English muffin (see photo of halved muffin above), but it is still light and airy.