Sourdough English Muffins

From Little Spoon Farm

1/2 cup (100 g) active sourdough starter 

1 tablespoon (20 g) honey 

1 cup (240 g) milk 

3 cups (360 g) all-purpose flour 

1 teaspoon (5 g) fine sea salt 

1/4 cup (40 g) cornmeal 

Add 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.) 

2. 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) 

Turn the dough out onto a floured surface, flour the top of the dough and press it out using your fingertips until it is 1" 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.)