Sourdough English Muffins recipe - So good you won't want anything else! 

Sourdough English Muffins (plan ahead 1 day!)
INGREDIENTS
¾ cup active sourdough starter (ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-_Pv1KgVa48Y.html)
2 tbsp. honey
1 cup milk, room temp
4 tbsp. unsalted butter, softened (not melted) and cubed
3.5 cup unbleached flour
1 tsp salt
Cornmeal for a light coating
TOOLS
Mixing bowl
Measuring cups/spoons
Tea towel
Large pan (cast iron is great!) or a griddle
Parchment paper
3” round cookie cutter or a large rim glass
INSTRUCTIONS
1. In your large bowl add the starter and honey.
2. Stir in the room temperature butter and milk.
3. Add flour and salt to combine.
4. Cover and let the mixture rest on the counter for 30 minutes.
5. Dust your clean work surface with flour and knead for five minutes, or use a dough hook in a stand mixer.
6. Put the dough back into the bowl, cover and let it ferment overnight (10-12 hours)
7. Sprinkle the cornmeal on the parchment paper.
8. Dust your clean surface with flour again.
9. Roll or press out your dough to about 1” thick.
10. Using a 3” round cookie cutter, cut out rounds and place them on the parchment.
11. Sprinkle cornmeal on the tops of the dough rounds.
12. Cover and let rest for 1 hour.
13. Preheat your skillet or pan to medium low.
14. Carefully place your rounds in batches, so that they aren’t crowded in the pan and cook for about 5 minutes a side. When fully cooked, the sides should pop back out when pressed. Or about 200 degrees internally.
STORAGE
For any remaining muffins, cool completely and store in an airtight container for up to a week in the fridge. Or a month in the freezer!
Subscribe and view other videos here ru-vid.com/show-UCVdIVIZ2S3CE6icSv7mHcnA
Production Credit: Bored Puppy Productions
Logo Credit: Saphyre Fish
Music Credit with our thanks:
RU-vid Studio
Track: Sweet Relief
By: Zachariah Hickman
RU-vid Studio
Track: Hologram
By: Bobby Richards