Sort ingredients
dan78
QR Code
Listen
Pdf
In a medium bowl, use a rubber spatula to mix together sourdough starter, flour, milk, and honey. Stir until just combined, cover with a cloth or plastic wrap and let it rest at room temperature for 8-12 hours (or overnight) until it has risen and is bubbly.
Lightly flour working station, pour out dough (use bench scraper to scrape bowl). Sprinkle salt and baking soda onto the dough. Lightly mix into the dough (I use my bench scraper).
Shape dough into a rough ball. Roll it out to about ½ inch thick. Use a round cutter or the rim of a glass to cut out your English muffins (3-4 inches wide). Reshape scraps into a ball, roll out and repeat to maximize your dough.
Dust both sides of each muffin with cornmeal. Cover them with a towel and let them rest for about 30-60 minutes.
Heat a cast-iron skillet or griddle over medium-low heat. Lightly grease the pan, I use avocado oil.
Place the muffins on the skillet and cook for about 5-6 minutes per side, until they're golden brown and cooked through. If the outside browns too quickly, reduce the heat and cook longer. In between batches, grease pan as needed.
Transfer to a wire rack to cool slightly. Use a fork to split open showing off all nooks and crannies. Enjoy!