English Muffins, Sourdough

• 2 c. flour
• 1/2 c. sourdough starter
• 1/4 t. yeast
• 1 c. milk
• 1 T. honey
• 1 t. salt
• 1/3 t. baking soda
• 1/2-1 c. flour
• Cornmeal for dusting

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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.