Sourdough English Muffins

I'm sure we will be refining this a bit, but here's what we made & they turned out great! :) I'd like to try adding all of the ingredients and fermenting overnight... if that works we will update our recipe!

1 cup fed & bubbly sourdough starter (241 grams)
2 3/4 cups flour (330 grams, divided)
1 cup milk, warmed to 100-110 degrees (245 grams)
1 Tbsp maple syrup (or honey)
3/4 tsp salt
1 tsp baking soda
cornmeal for dusting

Important note on cooking your English Muffins: Be sure you heat your pan on LOW... this is SO important. These love to be cooked LOW & SLOW. Check them at 3 minutes and don't let them over-brown... this very much depends on your burner and pan. Once you've cooked both sides, use a digital thermometer & check the middle of a muffin, making sure it's reached 200 degrees. You dont want gooey uncooked insides!
​You will figure out the timing once you make one batch!

In a large glass bowl, combine starter, warmed milk & 2 cups flour (240 grams). Cover and allow to rest for at least 8 hours. I like to leave it overnight. It's going to expand quite a bit, so be sure your bowl is plenty big!

In a separate small bowl add remaining 3/4 cup flour (90 grams), salt & baking soda. Use a whisk to combine well, cover & set aside for the 8+ hours or 'til morning!

After the dough has set, add maple syrup and stir to combine.

Add the contents of the small bowl to the dough & mix with a wooden spoon to combine well.

On a well floured surface, turn out the dough & knead for about 5 minutes, adding more flour if needed. Dough should be elastic and only slightly sticky.

Use a rolling pin or your fingers, roll/press out the dough to ½" in thickness.

Use a biscuit cutter or a glass dipped in flour to cut 10 rounds. Place 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. I like to set mine on my dining table in our sunroom & watch them happily rising.

Preheat your non-stick skillet over LOW heat. Place 4 muffins into the skillet spaced 2" apart, cover with a lid and cook the first side for 3-4 minutes. Turn the muffins over and cook for an additional 3-4 minutes. (When done, the center of a muffin should register about 200°F on an instant-read thermometer.) Be careful to ensure your pan is at LOW heat & you place the lid on right away. These muffins like to be cooked low and slow and covered up! I also like to remove the residual cornmeal from the pan between cooking batches.

You can serve them immediately & they can be enjoyed as is or sliced & toasted!