Fresh-Milled Flour Sourdough English Muffins
This was actually my first time making Fresh-Milled Flour Sourdough English muffins! I jumped right in, and I am happy to say they turned out delicious! This recipe was adapted from GrainsInSmallPlaces to be turned into sourdough. All I did was substitute the yeast with a 1/2 cup of sourdough and doubled the rise time to 4 hours. It takes longer, but it’s so worth the wait! The only problem I had was that once the cast iron was hot, it was HOT. So after lowering the temperature and cooking a few burnt English muffins, they were perfect!
I ended up using all hard white wheat, and they turned out so good!
You can see the color difference from when I got the heat to the right temperature. Once the pan was heated, I ended up keeping it at a 3 or 4.
I couldn’t wait to see how these looked! Here’s my reaction to seeing the inside.
Cutting out the English Muffins
I used honey to sweeten the dough. I rolled out the dough and used a biscuit cutter dusted with flour so it wouldn’t stick. This part was really fun, trying to see how many I could make before running out of dough.
The Finished Product
Here are the final English muffins! I just toasted one right after they were cooled and put butter on top! And when cutting your English muffins, make sure to use a fork and go around the outside so you don’t smoosh all the nooks and crannies!
The next morning, my family made sausage & cheese English muffin sandwiches, and they were delicious! Highly recommend this recipe!
Now for the moment you’ve all been waiting for.. The recipe!!!!
Fresh-Milled flour sourdough English muffins
Equipment
- 1- 3 inch biscuit cutter
- Rolling Pin
- cast Iron skillet
Ingredients
- -DRY INGREDIENTS-
- 4¼ cups fresh-milled flour 500 grams. I used Hard White Wheat
- 1¼ tsp. salt between 5-7 grams depending on the salt
- Cornmeal or rice flour for dusting
- -WET INGREDIENTS-
- 1/2 cup sourdough starter fed between 4-6 hrs. ago and bubbly (100 grams)
- 1¾ cup warm whole milk 425grams
- 3 TBSP. butter softened 43 grams
- 2 TBSP. honey 25 grams
- 1 egg
Instructions
- The Night before you make your English muffins or the morning of, make sure your starter is fed at least 4 hours before you make this recipe so that it rises and it's nice and bubbly.
- First, you want to mill your flour. ( I used hard white wheat)
- Heat the milk until it's steaming, but not boiling (You don't want it too hot, or it will kill the sourdough)
- Combine the softened butter, honey, and warmed milk into the mixer.1¾ cup warm whole milk, 3 TBSP. butter softened, 2 TBSP. honey
- Add the egg, then mix again.
- Slowly add the flour and the salt to the liquids and make sure it's fully incorporated.1¼ tsp. salt, 4¼ cups fresh-milled flour
- Cover and let dough rest for 15 mins. This is to make sure the flour fully absorbs the liquid.
- Add in the sourdough starter and mix until fully incorporated.1/2 cup sourdough starter fed
- Now, it's time to start kneading the dough. In your mixer (I used level 1 or 2), check on the dough periodically while kneading. The dough should come together and look smooth but still sticky. (This can take anywhere between 7 mins and 25 mins. depending on many different factors.)
- Once the dough is smooth and stretchy, cover and let it rise at room temp. for 4-6 hrs. or until dough has doubled in size. ( If it's cold outside, you can put the bowl with the dough in the oven under the light; make sure the oven is NOT on.)
- Once the dough has risen and it's doubled in size, mill a little bit of flour and sprinkle it on a clean work surface. Take the dough out of the bowl. Be gentle with the dough, careful not to deflate it too much.
- Gently roll out the dough, without taking too much of the air out. ( Keeping the air in creates the beautiful nooks & crannies you want in an English muffin.) You want the dough to be about ¾ inch thick.
- Using a 3-inch biscuit cutter, dust with flour and cut out the circles.
- Place the circles on a parchment-lined cookie sheet with cornmeal or rice flour. Repeat until all the dough is gone. (You can reroll and recut a few times.)
- Cover the dough circles and let them sit 15- 30 minutes on the counter.
- Remove dough from the fridge the next morning or (if same day, preheat the cast iron during the 2nd rise)
- Preheat cast iron to 350°F (Medium heat) before cooking.
- When the skillet has been preheated, sprinkle with cornmeal or rice flour.
- If the pan is too hot, you can turn the heat down a little. (I had mine at 3 or 4)
- Gently place 4 English muffins onto the pan on top of the cornmeal or rice flour dusted pan. (Be careful not to overcrowd the pan; these muffins need about 1-2 inches on all sides clear of other English muffins and the sides of the pan) Cook for about 7 minutes.
- Gently turn them over, make sure there is still cornmeal or rice flour on the pan, and that it isn't burnt. The first side of your English muffin should be dark golden brown; if not, you may need to adjust the heat. (The internal heat of the English muffin should be 200°F.)
- Once the first batch is done, remove it from the pan and transfer them to a wire rack; wipe out the old cornmeal or rice flour so that it doesn't burn on your next batch of English muffins.
- Put fresh cornmeal or rice flour in the pan and cook the same way. Repeat until all of the dough circles are gone. Make sure to wipe the pan and refresh cornmeal between batches.
- Once your English muffin has cooled, you can cut it around the edges with a fork, toast it, and top it off with your favorite topping and enjoy!
Notes
- Simply, top with butter, honey, jelly, or peanut butter
- Make A breakfast sandwich! ( Sausage, egg, cheese, bacon, etc.)
- Make mini pizzas!
- Make it into French toast (Haven’t tried this one, but it sounds AMAZING)
Sounds delicious! I love mine toasted with butter and jelly. Also enjoy as a breakfast sandwich!