Sourdough English Muffins

Ingredients

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

Make the Dough

1. Add 100 g of the active starter and the rest of the ingredients (except cornmeal) to a large bowl. Use your hands to mix until well combined. Cover and let rest 30–60 minutes. Turn the dough out onto a floured surface and knead by hand for 5 minutes. (A stand mixer with a dough hook can also be used on the lowest speed.)
2. Place the dough back into the bowl, cover, and let ferment on the counter at room temperature for 8–12 hours. (Room temperature should be 65–70°F.)

Cut and Cook

1. Turn the dough out onto a floured surface, flour the top, and press it out with your fingertips until ½" thick.
2. Use a 3" biscuit cutter to cut rounds and place them on a parchment-lined baking sheet sprinkled with cornmeal. Sprinkle the tops with cornmeal, cover with a tea towel, and allow to rise for 1 hour at room temperature.
3. Preheat a non-stick skillet over low heat. Place 4 muffins into the skillet, spaced 2" apart. Cover and cook the first side for 4 minutes. Turn and cook an additional 4 minutes, until the center reaches about 200°F on an instant-read thermometer.