NIGHT Before Make the Sponge:

1 1/4 C Starter
2 C Super Sprout™ Wheat Flour
2 C Super Sprout™ Spelt Flour
2 C Whole Milk (warmed)
2 T Honey or Coconut Sugar
Next Morning:
Mix the following Dry Ongredients.
1 C Super Sprout™ Wheat Flour
1 C Super Sprout™ Spelt flour
1 1/2 teas. Sea Salt
2 teas. Baking Soda



Knead together with the 'over night sponge' until soft and not sticky. Let dough rise til double (in lit oven). Usually about 90 minutes. Turn dough onto floured board, pat or roll to 1/2" thick. Cut with 4" biscuit cutter, put circles on parchment covered baking sheets. Cover with towel, let rise 45-60 minutes. Pre-Heat cast iron griddle or skillet (dry). Cook muffins very low heat, 6-8 min/side (flipping to keep from burning).