Find 2 Baking Schedules below!

Make the Dough:1. In a liquid measuring cup, add 1 c milk, ½ c water, and 3 T cubed butter. Heat in the microwave until the butter is just melted and the liquid is warm. Cool slightly before adding to the dough. (You don't want the liquid to be hot or boiling, otherwise this can kill the starter)

Add heaping ⅓ c active starter and 1 T honey to a large bowl. Slowly pour the warm milk mixture into the bowl and stir with a Danish Dough Whisk until combined.

Next, add 4 c + 3 T flour and 1 ½ tsp salt to the liquid and stir until a rough dough forms. Be sure to scrape the sides of the bowl for the extra flour. You will need to use your hands to incorporate the last bit of the flour into the dough. Cover the dough with a damp tea towel, plastic wrap, or my favorite, a reusable shower cap. Leave to rest for 30 minutes.

After the dough has rested, knead the dough for 20 seconds by pulling a piece of the edge of the dough, folding it towards the center, and pushing it down with the heel of your hand. Repeat for 20 seconds.

Bulk Rise:5. Cover the bowl and leave in a warm place to bulk ferment until doubled in size, about 8-10 hours at 70 degrees F. The bulk fermentation can be done overnight. Otherwise, once the first rise is complete, cover the dough and place it in the fridge to chill overnight.

The next morning, or when you are ready to shape, remove the dough from the fridge or the bowl and place it on a lightly floured surface. Let the dough rest for 10 minutes.

In the meantime, prepare a cookie sheet by lining it with a piece of parchment paper and generously sprinkling it with cornmeal to prevent the dough from sticking.

Shaping:Technique 1:

Pat the dough with a floured hand into a rectangle shape that is about ½ inch thick. Using a 3-inch English muffin ring, cookie cutter, biscuit cutter, or a rimmed drinking glass, cut the dough into 10-12 rounds. Place them onto the prepared sheet pan.

Technique 2:

Cut the dough with a bench scraper or a sharp knife into equal pieces.

Second Rise:11. Once all of the Sourdough English Muffins have been shaped, cover them with a slightly damp tea towel and let them rest until puffy. The second rise can take about 1-2 hours, depending on the temperature of your kitchen.

Cook:12. Warm a large cast-iron skillet or nonstick skillet over low heat. I usually cook 6 at a time since they do not spread very much when they are cooking.

A great way to know when the muffins are done cooking is they should feel lightweight and when pressed gently, the sides spring back.