Sourdough english muffins
DOUGH 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
Add 100g of the active starter and the rest of the ingredients (except corn meal) to a large bowl and 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 the dough by hand for 5 minutes. (A stand mixer with a dough hook attachment can be used on the lowest speed.)
Place the dough back into the bowl, cover and let ferment on the counter at room temperature 8-12 hours. (Room temperature is 65-70°F)
CUT AND COOK
Turn the dough out onto a floured surface, flour the top of the dough and press it out using your fingertips until it is ½" in thickness.
Use a 3" biscuit cutter to cut rounds and place them on a parchment lined baking sheet that's been sprinkled with cornmeal. Sprinkle the tops with cornmeal, cover with a tea towel and allow to rise for 1 hour at room temperature.
Preheat your 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 the muffins over and cook for an additional 4 minutes. (When done, the center of a muffin should register about 200°F on an instant-read thermometer.)
