Sourdough English Muffins

Recipe View In a large bowl, whisk together the milk and sourdough starter until mostly smooth. Add the initial 2 cups of all-purpose flour and stir until just combined. Cover the bowl with plastic wrap or a damp towel and let it ferment at room temperature for 8 to 12 hours, or overnight. (5 minutes)

Recipe View The next day, gently stir in the sugar, baking soda, and salt into the preferment until just incorporated. Turn the dough out onto a lightly floured work surface. Knead for 4 to 5 minutes, gradually adding the 1/2 cup of unbleached flour as needed to create a smooth, workable dough that is slightly tacky but not sticky. (10 minutes)

Recipe View Use a rolling pin to gently flatten the dough to an even 1/2-inch thickness. Using a 4-inch round cutter (a clean tuna can or biscuit cutter works well), cut out the muffins. Be sure to flour the cutter well between cuts to prevent sticking. (10 minutes)

Recipe View Sprinkle a thin layer of cornmeal over a sheet of waxed paper or parchment paper. Arrange the cut-out muffins on the cornmeal, leaving a little space between each. Sprinkle another thin layer of cornmeal over the tops of the muffins. Cover loosely with plastic wrap and let rest in a warm place for 45 minutes to 1 hour, or until slightly puffed. (1 minute)

Recipe View Heat a griddle or cast iron skillet over medium-low heat. Lightly grease the surface with butter or oil. Cook the English muffins for 5 to 6 minutes per side, or until they are golden brown and cooked through. (12 minutes)

Recipe View Transfer the cooked English muffins to a wire rack to cool completely. Split with a fork to maintain the nooks and crannies, toast, and serve with your favorite toppings.