English Muffins, Sourdough

Breads, Breakfast,

Combine 2 c. flour, sourdough starter, yeast, and honey; mix until combined. Let rise 6-12 hours.

Punch down. Put 1/2 c. flour on pastry sheet; turn dough onto flour, sprinkle with salt and baking soda. Knead until flour is incorporated, adding more flour as necessary--dough should be firm and not sticky.

Place parchment paper on a cookie sheet, sprinkle with cornmeal. Roll dough to 1/2" thickness or slightly thinner, cut with 3.5" cookie cutter, and place cut muffins on cookie sheet. Sprinkle tops of muffins with cornmeal/semolina.

Allow to rise for one hour.

Preheat griddle/frying pan to medium-low (3.5 out of 10). Lightly butter pan and put muffins in; cook for 10 minutes and flip. Cook another 10 minutes and remove.

Store tightly wrapped for 5 days, or freeze for longer-term storage. Fork-split and toast as with any English muffins.

Makes about 10 muffins, depending on thickness and diameter.