WHOLE-WHEAT ENGLISH MUFFINS

STEPS

1. 1Into a bowl, pour first the milk and the water and then the active starter, which should float on top of the liquid.
2. 2Add the two kinds of flour, mix with a wooden spoon, and let stand for 30 minutes.
3. 3Add the salt and the butter and knead for several minutes using the food processor until the batter is smooth and starts to detach from the sides of the bowl.
4. 4Cover the bowl with plastic wrap and let stand for 3 to 4 hours, depending on the room temperature. The batter should double in volume. Put it in the refrigerator to slow it down overnight.
5. 5Take out the batter and divide it into several portions, each the size of a tangerine; roll them and then let them stand for 1 to 2 hours on a cloth sprinkled with a flour-semolina mixture.
6. 6Bake in a hot, ungreased pan. The English muffins should be nicely browned on each side.

   Eat these lightly toasted with butter and jam. A delight!