Easy Overnight English Muffins Made with Sourdough Starter Discard and Fresh Milled Flour

Make your own english muffins at home with fresh milled flour! I’m still getting comfortable using sourdough and the discard. I learned from the following video and followed his instructions and just subbed my fresh milled flour. You can watch it here:    • The Ultimate Sourdough Starter Guide   See the full printable recipe on my website: https://freshmilledmama.com/?p=373 Komo Mio Mill: https://www.pntra.com/t/8-12416-27222... The dough spoon that I couldn't remember the name of is called a Danish Dough Whisk: https://amzn.to/3klMd6G Olive Oil Sprayer: https://amzn.to/3EmyRjs Baking Soda: https://amzn.to/3OFWLLA Follow me on Facebook:   / freshmilledmama   Join my Fresh Milled Flour Recipes Group on Facebook:   / freshmilledflourrecipes   Follow me on Instagram:   / freshmilledmama   Shop Fresh Milled Mama Merch!: https://www.etsy.com/shop/freshmilled... Where To Order Wheat Berries Azure Standard Save 15% off your 1st order $100+ with code: NEW15: https://www.azurestandard.com/?a_aid=... Palouse 10% off orders $275+ with code: freshmilledmama https://www.palousebrand.com/FRESHMIL... My Amazon Store Front: https://www.amazon.com/shop/freshmill... Night Before: ½ cup (135g) Sourdough Starter Discard 1 ¾ cup (275g) Fresh Milled Flour (more or less as needed) 1 cup (250g) Milk Day of: ½ cup (85g) Fresh Milled Flour (more or less as needed) 1 Tbsp. (15g) Honey or Sugar ¾ tsp. (5g) Salt 1 tsp. Baking Soda Cornmeal for Dusting The night before: Mix your sourdough discard with the flour and milk. Stir until combined and then cover with seran wrap and leave on the counter overnight for 12-18 hours. The day of: Dust your workspace or baking sheet with cornmeal and set aside. This will be where you set your muffins after you cut them. Add flour, honey, salt, and baking soda to your overnight sponge, and stir until thoroughly combined. The consistency will be thick and a little on the sticky side (watch my video to see what it should look like), and highly depends on the hydration of your starter discard. If you need to, add more flour or more milk a little bit at a time to get to the right consistency. Oil your work space and roll out dough to 1/2" to 3/4" thickness. Cut muffins using a biscuit cutter or cup rim. You’ll want to oil or flour your cutter so they don’t stick. Then set your cut muffins on the cornmeal to coat the bottoms. Preheat a griddle to 325 degrees F. You could also cook these in a skillet. Just remember to cook on a medium heat because you don’t want to cook the outside too quickly and have a gummy inside. Stay with lower temps and keep flipping to evenly brown. Lightly dust the tops with cornmeal and cook on each side for 5-7 minutes depending on your heat setting. When done, eat fresh or cool and store. Remember there aren’t preservatives so these will probably only last a few days on the counter. To help keep a little longer, store in the fridge. Disclaimer: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting my channel so I can continue to provide you with free content.