Sourdough english muffins

Ingredients

To Make ½ Cup (100g) Active Sourdough Starter

• 1 tablespoon (15g) sourdough starter
• ⅓ cup + 1 tablespoon (50g) all-purpose flour
• 3½ tablespoons (50g) water

Dough

• ½ cup (100g) active sourdough starter (from above)
• 1 tablespoon (20g) honey (sugar or maple syrup can be substituted)
• 1 cup (240g) milk (any milk can be used)
• 3 cups (360g) all-purpose flour
• 1 teaspoon (5g) fine sea salt
• ¼ cup (40g) cornmeal (for sprinkling)

Recipe

The night before (12 hours prior): Feed your sourdough starter to create 100g of active, bubbly starter. To a clean jar, add 15g starter, 50g water, and 50g flour. Stir, cover loosely, and let rise at room temperature until doubled.

The night before (mixing):

1. In a medium-sized bowl, mix 100g of the active starter with all dough ingredients (except cornmeal) using your hands until fully combined. Cover and let rest 30-60 minutes.
2. Turn the dough out onto a floured surface and knead for 5 minutes. (Alternatively, use a stand mixer with a dough hook on low speed for 5 minutes.)
3. Place the dough back into the bowl, cover, and let rise at room temperature (65-70°F) for 8-12 hours, until doubled.

The next morning:

4. Turn the dough out onto a floured surface, flour the top, and press it out to a ½” thickness using your fingertips.
5. Cut out 3” rounds and place them on a parchment-lined baking sheet sprinkled with cornmeal. Sprinkle the tops with cornmeal, cover with a tea towel, and let rise for 1 hour at room temperature.
6. Preheat a non-stick skillet over LOW heat. Place 4 muffins into the skillet, leaving space between them. Cover and cook for 4 minutes per side. (No oil needed in the pan.)
7. Transfer cooked muffins to a wire rack to cool completely before slicing.

Store at room temperature in a container for up to 5 days, or freeze for up to 3 months.