Sourdough English Muffins with Fresh Milled Flour

I have always love english muffins. They are so versatile and can be used in place of sandwich bread in a pinch. I have also always loved sourdough and freshly milled flour. So, it just made sense to convert my sourdough english muffin recipe to fresh milled flour!

These whole wheat sourdough english muffins are incredibly delicious and hearty and make the perfect eggs benedict and breakfast sandwiches.

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Years ago, I remember being on an English muffin kick.

I would buy the packs at the local store and use them as a sandwich vessels.

They are so good with eggs and bacon or with tuna salad. You just can’t go wrong with a good english muffin!

One of the first things I made with sourdough was actually english muffins.

It wasn’t this particular method or recipe, but, they were so good and I have been making them pretty regularly since then.

When I set out to come up with a recipe that would work with freshly milled flour, I knew I wanted them to be fluffy and get a good rise.

Finally, I got the recipe I love and wanted to share it with you!

You can certainly use store bought whole wheat flour or even unbleached all-purpose flour. It will work either way.

I love the whole wheat version because it adds so much flavor and is much more hearty and filling.

I use the Nutrimill Impact Grain Mill to mill my own wheat berries for freshly milled flour.

Why use Whole Grains?

Whole grains are not only healthy, but also very flavorful. Milling whole grain wheat berries for flour makes for a flour that has all the nutrients intact including fiber, vitamins, and minerals.

Store-bought white flour is mechanically sifted leaving you with a flour void of nutrients and flavor.

Freshly milled hard white wheat makes a white whole wheat flour that is lighter and milder in flavor.

Brand new to Sourdough?

You will need to make your own sourdough starter. My easy method to make a sourdough starter to get going!

There are so many simple sourdough recipes to try! After having these fresh english muffins made with starter, you will be hooked!

What is Active Sourdough Starter?

Active starter is starter that has been fed within the last 24 hours. It is bubbly and has a pleasant smell.

What is Sourdough Discard?

Sourdough starter discard is starter that has not been fed recently. It will have a liquid on top and an acetone odor.

The recipe uses Active Sourdough Starter.

What you will need to make these muffins:

1. Milk (I use almond milk)
2. Active Sourdough Starter (my starter had been fed 2 days before and came from the fridge)
3. Honey
4. Freshly milled flour (can substitute with store bough whole wheat or unbleached all-purpose flour or bread flour)
5. Salt
6. Baking Soda

For full ingredient amounts, see recipe card below

Looking for another sourdough breakfast staple? Try my Sourdough Breakfast Skillet

For all of my sourdough recipes, click here!

How to make Sourdough English Muffins with Freshly Milled Flour

The night before you want to add the milk, honey, and starter to a large bowl and mix well. Add the flour and mix until well incorporated.

Alternatively, you can mix these in a mixer. Add the ingredients above to the bowl of a stand mixer with a dough hook attachment and mix well.

Cover tightly with plastic wrap and leave on the counter overnight to ferment at room temperature for the first rise.

You can ferment this dough for 8-12 hours or even up to 24 hours in a cooler kitchen.

If your kitchen is really cool, let dough rise in a warm place.

The next day, in a small bowl, mix together the salt and baking soda.

Sprinkle over the dough and mix in with a stiff spatula bringing the bottom of the dough over the top over and over again until well mixed.

Transfer the dough to a lightly floured surface and divide into 8 equal portions.

Roll them into a ball shape and transfer each dough ball to a parchment paper lined baking sheet to rise for 30 minutes covered.

Another method for shaping is to roll the dough out with a rolling pin and cut out with a biscuit cutter.

Preheat oven to 325 degrees F with large cast iron skillet in the oven.

I use the Field 10 inch Cast Iron Skillet

After 30 minutes, carefully remove the skillet, sprinkle with cornmeal (optional) and place the muffins on the skillet.

Bake for 4 minutes, flip the muffins, and bake an additional 4 minutes.

Afterwards, move the muffins to a baking sheet and bake an additional 15 minutes, flipping every 5 minutes.

Place muffins on a cooling rack to cool completely before storing.

Storage

Store in an airtight container on the counter for 3-4 days.

For longer storage freeze in freezer safe bag for up to 3 months.