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Dairy
Medium
24 Hours
Diets 
This is my favorite bread for breakfast sandwiches—it is half sourdough and half hash brown! It reminds me of those fast-food breakfast sandwiches that I used to eat before I was diagnosed with celiac disease. Slice the bun in half, toast it in a skillet, cook up an egg in the same rings that you baked the buns in and it is a perfect fit. Add any extra fillings and repeat the next day!
Note that when you cook the potatoes, you need to save the potato cooking water for the dough. Also, for this recipe, you will need 10 three-and-a-half-inch (nine-centimeter) English muffin rings.
This recipe requires two levain feedings.
Makes 10 muffins
25 grams active starter
50 grams warm water
25 grams brown rice flour
25 grams buckwheat flour
125 grams levain from the morning feeding
130 grams warm water
30 grams brown rice flour
30 grams buckwheat flour
50 grams Gefen Potato Starch
40 grams buckwheat flour
30 grams millet flour
8 grams Gefen Salt
1/4 teaspoon Pereg Black Pepper
130 grams whole peeled and cooked russet potato (see headnote)
1 large egg, at room temperature
30 grams melted butter
120 grams potato cooking water
12 grams whole psyllium husk
4 grams flaxseed, finely ground
Reactivate your starter the day before you plan on building the levain. A good time to do this is right before bed, to allow the starter 6 to 8 hours to become bubbly and active. You will need 25 grams for the levain and at least 20 grams left over for maintaining your original starter/main culture.
Build the levain: For the morning levain feeding, use a kitchen scale to weigh 25 grams of active starter in a clean 750-milliliter jar. Vigorously whisk in 50 grams of warm water, then add 25 grams of brown rice flour and 25 grams of buckwheat flour.
For the afternoon levain feeding, in the same jar with the 125 grams of active starter (all of the morning’s levain), vigorously whisk in 130 grams of water. Add 30 grams of brown rice flour and 30 grams of buckwheat flour. Ferment the levain for six to eight hours, or until it is bubbly and has risen to a peak, before mixing it into the dough.
In a large bowl, combine the potato starch, buckwheat flour, millet flour, salt and black pepper. In a small blender, blend together the cooked potato, egg, and butter until the mixture reaches a smooth consistency.
Transfer the potato mixture to a medium bowl. Add the potato cooking water to the potato mixture.
Whisk in the psyllium husk and flaxseed to create a gel. Whisk this gel mixture immediately to prevent lumps from forming, then mix in the levain. Add this mixture to the flour blend.
Mix the dough well by hand, or with a kitchen mixer fitted with a dough hook running at medium-low speed, until all the ingredients are fully incorporated.
Grease ten three-and-a-half-inch (nine-centimeter) English muffin rings. Line a large baking sheet with Gefen Parchment Paper, then place the English muffin rings on the prepared baking sheet.
Fill each ring evenly with the dough, so that the dough fills the rings completely. Smooth the tops of the muffins with a spatula.
Cover the whole baking sheet with plastic wrap and leave the dough to rise for six to eight hours, until it is nearly to the top of the rings. If your house is cooler than 68 degrees Fahrenheit (20 degrees Celsius), the muffins can ferment overnight.
Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius) and bake the muffins for 15 minutes.
Reduce the oven’s temperature to 375 degrees Fahrenheit (191 degrees Celsius) and bake the muffins for 15 minutes, until they are firm on top and light brown.
Place the hot muffins on a wire rack to cool for at least two hours.
Wrap the muffins in a tea towel or beeswax wraps and store them on the counter for up to three days. In a sealed bag in the fridge, these muffins will keep for seven to 10 days, and they reheat very well. They will last in the freezer for up to three months.
Reprinted with permission from Gluten-Free Sourdough Baking by Mary Thompson. Page Street Publishing Co. 2022. Photo credit: Mary Thompson. Purchase on Amazon
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