Sourdough English Muffins

In the afternoon, when it's bubbly and at its peak, assemble your dough. 

Whisk together the starter, honey, and water until the starter has fully dissolved and turns into a milky liquid. Add the flour and salt and mix together until a shaggy dough forms. (OPTIONAL: perform 2 - 4 stretch and folds every 30 minutes to one hour apart to develop strength in the gluten and create a smooth surface on the dough)

Cover with a damp bowl cover or tea towel and leave it on the counter to rest overnight for 12 - 18 hours.

The next morning, turn your dough over onto a lightly floured work surface

Roll the dough out to about 1/2-inch thickness. Using a wide mouth mason jar ring or biscuit cutter, cut out your English muffins. Transfer to a floured or cornmeal covered baking sheet to rise for 1 - 2 more hours. 

While you are cutting the dough, preheat your cast iron on the stove.

This recipe makes 12 - 15 English muffins depending on how thick you roll out your dough, and how you cut the muffins out. 

Make sure your cast iron is well seasoned by smearing a little bit of coconut oil or bacon grease to the pan while it is preheating. 

Turn the heat up on the stove to a medium heat, sprinkle the English muffins with a little bit of corn meal and place top down on the pan. Turn the heat to low and cook for 5 minutes. Turn the heat back up to medium, flip the muffins over, turn the heat back to low, cover and cook for an additional 4 - 5 minutes. 

If you are using a cast iron and don't have a lid for it, bake the muffins in a 350-degree oven for 4-5 minutes until the middles are cooked through. 

Transfer the English muffins to a wire rack and let cool for 10 minutes. 

Pierce the edges of the English muffin with a fork all the way around, serve with butter, jelly, as a sandwich - literally anything, and enjoy!