Easy Overnight Fresh Milled Sourdough English Muffins
These easy overnight fresh milled sourdough English muffins are soft, fluffy, and full of flavor. Made with freshly milled hard white flour and active sourdough starter. They are fermented overnight for a simple, from-scratch breakfast you can prep ahead.
Ingredients
- 1 cup milk
- ½ cup active sourdough starter
- 1 tsp honey
- 3 cup fresh milled flour (hard white wheat)
- 1 tsp salt
- 1 tsp baking soda
- cornmeal for dusting
Instructions
The Night Before
- Combine milk, sourdough starter, and honey together in a large bowl. Add flour, mix together, and then cover with plastic wrap and leave it out on the counter overnight or for 12-18 hours.
The Next Morning
- In a small bowl, combine salt and baking soda. Sprinkle over your dough and mix together until fully combined.
- Transfer the dough to your work surface. You may want to use a little flour or oil so that your dough doesn't stick but I didn't find it necessary. Roll your dough out to about 1/2" thickness.
- Cut muffins using a biscuit cutter or jar lid and place them on a baking sheet lined with parchment paper and sprinkled with cornmeal. As I place them on the baking sheet, I use the cornmeal on the pan to dust the tops and bottoms.
- Then preheat your oven to 400°F. Allow your muffins to rest while the oven preheats.
- Bake for 10 minutes, flip, and bake them for an additional 5 minutes.