What a fun weekend of baking! I started off the day making my new English muffin recipe and it DID NOT disappoint. I am so happy with it. I finally got the flour and active sourdough ratio figured out. More importantly, I found an English muffin pan with a lid that baked the muffins perfectly. No cast iron pan needed. Here’s the recipe I came up with:
🌾 Fresh-Milled Sourdough English Muffins
Yields: 10–12 muffins
Prep time: 20 min hands-on
Fermentation time: 8–12 hr (overnight)
Cook time: 15–20 min
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🥣 Ingredients
For the dough
• 1 cup (240 g) active sourdough starter, 100% hydration
• 1 ¼ cups (300 g) milk (whole or 2%), room temperature
• 3 tbsp (42 g) unsalted butter, melted (or coconut oil for dairy-free)
• 2 tbsp maple syrup
• 3 cups (420 g) fresh-milled flour
• 1 ½ tsp fine sea salt
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🕰 Directions
1. Mix the dough (night before)
In a large bowl, whisk together starter, milk, melted butter, and honey.
Add the fresh-milled flour and salt. Mix until no dry flour remains — dough will be sticky but cohesive.
Cover and rest for 30 minutes.
After the rest, stretch and fold the dough 3–4 times (every 30 minutes) to build strength.
Cover tightly and let it ferment at room temperature overnight (8–12 hours), until puffy and doubled.
💡 Fresh-milled flour ferments faster — check at 6–8 hours if your kitchen is warm.
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2. Shape the muffins
Turn the dough onto a floured surface.
Weigh out the dough into separate 70g balls. Let rise 45–60 minutes, until slightly puffy.
Place English muffin dough balls into English muffin pan with lid.
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3. Bake
Bake the muffins (in the pan with the lid on) in a 350 degree oven for 11-13 minutes. Then, remove the
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4. Cool and split
Cool completely on a rack before splitting with a fork (for the best “nooks and crannies”).
Next, I tackled the sourdough blueberry buckle. This recipe was easy to follow and the end result was delicious. I ended up using 150g of active starter and 250g of fresh milled flour in total for the cake and the streusel topping. I didn’t adjust the milk amount at all and followed the recipe as it was written.
The sourdough discard breakfast pockets were up next. As with the buckle, this recipe was easy to follow and the pockets came together quickly. I did find that this dough was very sticky. I ended up putting the dough in the fridge for about 30 minutes to let it set before rolling it out. Also, I made sure to use a floured surface to roll out the dough. One cup of discard and 180g of fresh milled flour were used in this recipe. I didn’t end up putting scrambled eggs in the pockets. Instead, I used shredded cheese and bacon.
The last bake of the weekend was brown butter chocolate chip oatmeal cookies . I doubled this recipe and ended up using 360g of soft white wheat flour. The browned butter really makes these cookies amazing! So yummy!
