Fresh-Milled Sourdough English Muffins
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.
Prep: 30 min
Bake: 20 min
Hydration: 80%
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.
new to fresh-milled flour? start here — hydration, gluten development, and grain choice tips that make this recipe work.
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