Sourdough English Muffins

Sourdough English Muffins Evening before making English Muffins: 1/2 c sourdough starter 2 c flour 1 c milk In a large mixing bowl combine the ingredients, cover and rest overnight. Morning of making English Muffins: 1 Tbsp sugar 3/4 c flour 3/4 tsp salt 1 tsp baking soda Prepare a cookie sheet by sprinkling with an even layer of cornmeal; set aside. Combine ingredients and add to sourdough mix which has been resting overnight. Mix well and roll our on a lightly floured surface to 3/4” thick. Using a knife or pizza cutter, cut out 3” sections until all the dough is used. (The reason I don’t recommend using a round cutter is there is waste and this recipe highly recommends you NOT re-roll your dough to use.). Place cutout sections on cornmeal dusted pan; cover with a clean tea towel and allow to rise in a draft free, warm place for about 45 minutes. Gently transfer cutouts to a griddle that has been preheated to 350°. Cook on each side (like you would pancakes) 6-8 minutes or until golden brown. Enjoy!