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 freshly milled flour! These whole wheat sourdough english muffins are incredibly delicious and hearty!Jump to Recipe
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.
What you will need to make these muffins:
- Milk (I use almond milk)
- Active Sourdough Starter (my starter had been fed 2 days before and came from the fridge)
- Freshly milled flour (can substitute with store bough whole wheat or unbleached all-purpose)
- Baking Soda
The night before you want to add the milk, honey, and starter to a mixing bowl and mix well. Add the flour and mix until well incorporated. Cover tightly with plastic wrap and leave on the counter overnight to ferment.
The next morning, 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 work surface and divide into 8 equal portions. Roll them into a ball shape and transfer to a parchment lined baking sheet to rise for 30 minutes covered.
Preheat oven to 325 degrees F with large cast iron skillet in the oven.
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.
Allow to completely cool before slicing.
Enjoy! See you soon!
Whole Wheat Sourdough English Muffins
- 1 Cast iron skillet
- 1 Baking Sheet
- 1 cup milk I use almond milk
- 1/2 cup sourdough starter active/fed
- 1 tbsp honey
- 3 cups freshly milled flour I use hard white wheat
- 1 tsp salt
- 1 tsp baking soda
- The night before add the milk, starter, and honey to a large mixing bowl and mix well.
- Add the flour and mix to form into a soft dough.
- Cover tightly with plastic wrap and allow to ferment overnight on the counter.
- The next morning, in a small bowl, combine the salt and baking soda.
- Sprinkle over the dough and mix to fully incorporate the salt/soda mixture.
- Transfer dough to work surface and divide into 8 equal portions. Roll each portion into a ball shape and place on parchment lined baking sheet.
- Cover and allow to rise for 30 minutes.
- Preheat oven to 325 degrees F with large cast iron skillet inside.
- Sprinkle cornmeal in the skillet, add the muffins and bake for 4 minutes. Flip the muffins and bake another 4 minutes.
- Transfer the muffins to a baking sheet and bake an additional 15 minutes, flipping every 5 minutes.
- Cool completely before slicing.