Sourdough English Muffins

Instructions

1. Prepare the Sourdough Starter: In a mixing bowl, combine the unfed sourdough starter with warm milk. Stir well to ensure the starter is fully dissolved in the milk.

2. Mix the Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, sugar, salt, and baking soda. This will be the base for your muffins.

3. Combine Wet and Dry Ingredients: Slowly pour the sourdough starter mixture into the dry ingredients. Use a wooden spoon or spatula to gently mix everything together until a sticky dough forms. If the dough seems too dry, you can add a little more warm milk, a tablespoon at a time.

4. Knead the Dough: Turn the dough out onto a floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, you can add a bit more flour during the kneading process.

5. Let the Dough Rise: Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about 1-2 hours, or until doubled in size.

6. Shape the Muffins: After the dough has risen, gently punch it down to release any air bubbles. Roll out the dough on a floured surface to about 1/2 inch thickness. Use a round cutter to cut out the muffins.

7. Second Rise: Place the cut muffins on a baking sheet dusted with cornmeal. Sprinkle more cornmeal on top of the muffins and cover them with a kitchen towel. Let them rise for another 30-45 minutes.

8. Cook the Muffins: Preheat a skillet or griddle over medium heat. Carefully transfer the risen muffins onto the skillet and cook for about 5-7 minutes on each side, or until they are golden brown and cooked through.

9. Enjoy!: Once the Sourdough English Muffins are cooked, allow them to cool slightly before splitting them open with a fork. Toast them to your liking and enjoy with your favorite toppings like butter, jam, or a runny egg!