Fresh-Milled Sourdough English Muffins
Prep
30 min
Bake
20 min
Total time
50 min
Hydration
80%
A high-hydration (80%) sourdough English muffin dough using freshly milled hard white wheat, cold-fermented overnight, portioned into rings and cooked on a griddle.
Key Takeaways
- High hydration (80%) creates the signature nooks and crannies
- Cornmeal dusting prevents sticking and adds texture
- Cook on a 325°F griddle, covered, 6-8 min per side
- Use English muffin rings or shape free-form on parchment
- Split with a fork — never cut with a knife — to preserve texture
About this recipe
Griddle-cooked sourdough English muffins with the classic nooks and crannies, made with freshly milled wheat and an overnight cold ferment.
Ingredients
- Freshly milled hard white wheat500 g
- Milk400 g (80%)
- Active sourdough starter100 g
- Salt10 g
- Honey15 g
- Butter20 g melted
- Cornmeal for dustingas needed
Instructions
- 1
Mix all ingredients. Rest 30 min.
- 2
Perform 3 stretch-and-folds, 30 min apart.
- 3
Bulk 4 hours at 75°F.
- 4
Divide into 90 g balls, place on cornmeal-dusted parchment.
- 5
Cold proof overnight 8-12 hours.
- 6
Heat griddle to 325°F. Cook covered 6-8 min per side until deep golden and 200°F internal.
- 7
Cool fully on rack. Split with a fork to serve.
fresh flour baking guide for beginners — hydration, gluten development, and grain choice tips that make this recipe work.
Learn about this grain: Hard White Wheat guide — flavor, milling notes, baking tips, and four in-depth guides on hydration, storage, and common mistakes. Or browse more Hard White Wheat recipes.
Learn a technique
All guides →- Cold Retard & Bulk for Fresh-Milled SourdoughHow to time and temperature-manage bulk fermentation and cold retard for fresh-milled sourdough to develop flavor without overproofing.
- Build & Maintain a Fresh-Milled Sourdough StarterA step-by-step guide to creating a robust whole-grain sourdough starter from scratch and maintaining it for weekly baking.
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Cold Retard & Bulk for Fresh-Milled Sourdough
How to time and temperature-manage bulk fermentation and cold retard for fresh-milled sourdough to develop flavor without overproofing.
Build & Maintain a Fresh-Milled Sourdough Starter
A step-by-step guide to creating a robust whole-grain sourdough starter from scratch and maintaining it for weekly baking.