Fresh Milled Sourdough English Muffins

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Fresh milled sourdough English muffins are a breakfast I make often in our home. They rely on fresh milled flour, an active sourdough starter, and a long fermentation, then cook on the stovetop instead of in the oven. Once you understand the timing, they fit easily into a regular routine and are an easy way to keep fresh milled baking practical for everyday mornings.

Why You’ll Love This Recipe

What makes this recipe worth being on Real and Rustic? What makes it special and delicious. 

Ingredient List

Sourdough Starter

Your active sourdough starter provides the natural leavening for these English muffins and is responsible for both their rise and flavor. A bubbly, well fed starter helps the dough ferment properly and creates the soft interior texture English muffins are known for. Because this recipe relies solely on sourdough for leavening, starter activity is especially important.

Fresh Milled Flour

Freshly milled hard white wheat flour forms the base of this recipe. It brings more flavor and nutrition than commercial flour, along with a slightly heartier texture. Because fresh milled flour absorbs more liquid, the dough benefits from extra hydration and a longer rest, resulting in English muffins that are flavorful, tender, and satisfying.

Sugar

A small amount of honey adds gentle sweetness and helps balance the natural tang of the sourdough. It also supports fermentation during the long, slow rise, encouraging a steady and even lift without making the muffins taste sweet.

Milk

Milk adds richness and tenderness to the dough and contributes to a softer crumb once cooked. Using milk instead of water creates a more comforting texture that works especially well for breakfast breads. When baking with fresh milled flour, a slightly higher amount of milk helps fully hydrate the bran and keeps the dough from feeling dry.

Cornmeal (for Sprinkling)

Cornmeal prevents sticking during shaping and cooking and adds a light crunch to the exterior of the muffins. It also helps give English muffins their traditional texture when split and toasted.

Tools and Equipment

Making Fresh Milled Sourdough English Muffins (or fresh milled anything really) requires an arsenal of equipment. That’s just the facts. If you are new to the fresh milled flour world, then definitely check out my guide on how to get started. I know it looks intimidating, but it doesnt have to be!

Grain Mill

There are two main types of grain mills that are easily available on the market today. A stone mill and an impact mill. I have used both of Nutrimills mills and I love them! R&R readers get $20 off select Nutrimill products using code REALANDRUSTIC. If you are new to milling your own flour, I suggest checking out my post all about getting started on freshly milled flour.

Kitchen Scale

Kitchen scales take all the guesswork out of measuring ingredients. They are very cheap and incredibly reliable. I use my kitchen scale similar to this one at least twice a day.

Bench Scraper

A bench scraper is useful for turning the dough out, dividing it cleanly, and keeping your work surface organized. It also helps transfer the muffins without deflating them after shaping.

Biscuit Cutter

A straight-sided biscuit cutter helps create evenly sized English muffins that rise upward instead of spreading outward. Using a cutter with clean edges encourages better structure and uniform cooking.

Electric Skillet

An electric skillet provides steady, gentle heat, which is ideal for cooking English muffins evenly without burning the exterior. Consistent temperature control helps ensure the muffins cook through while staying soft inside.

Step-by-Step Instructions

Mix & Autolyse: In a large bowl, combine milk, starter, honey and flour. Mix with your hands until no dry flour remains. Cover and rest 30 minutes.

Add Salt & Knead Dough: Sprinkle salt over the dough. Knead in the bowl or mixer on low for 2–3 minutes for 5 minutes.

Bulk Fermentation: Place dough back in the bowl, cover, and ferment at 65–70°F for 8–12 hours.

Shape and Cut: Turn dough onto a lightly floured surface. Lightly flour the top. Gently press the dough out to ½ inch thickness using fingertips or roling pin. Then cut with a 3-inch biscuit cutter.

Final Proof: Place rounds on a parchment-lined baking sheet sprinkled with cornmeal. Sprinkle tops lightly with cornmeal.cCover and cold proof in the friedge overnight or at least 8 hours.

Cook: Bring English Muffins out and preheat a greased skillet over LOW heat. Cook English Muffins for 4 minutes per side, covered. Adjust heat as needed to prevent over-browning.

Tips and Tricks

Baking straight from the fridge

If I have extra time, I will bring the English Muffins out to come up to room temperature before cooking. This is not a requirement, but it helps them to rise. But usually my mornings are hectic, and those English Muffins go straight from the fridge to the pan.