Sourdough English Muffins! from sourdoughhome.com

Makes 18 English muffins- so you might need to half this.

The Night Before: Mix together 1 cup of Sourdough Starter, 2 Tbsp Honey, 2 cups whole Milk, until smooth and then add 4 cups of unbleached all-purpose Flour. Do not whip, just get all the flour thoroughly wet. Cover with a clean towel and leave at room temperature in a draft free place.

The Next Morning:  Sprinkle onto the dough 1 tsp Baking Soda, and 2 tsp Salt and then stir down the dough until the baking soda and salt are incorporated. 

Now add 1 cup of Flour and knead. Flour your work surface with the flour (you may use twice as much as listed, if needed) and knead until the dough is medium stiff - enough to roll out. Once you have enough flour in (I go by feel- never too dry and always moist) and the dough no longer sticks to your hands, give it another 5 minute kneading.

Line 2 baking sheets with parchment (or spray lightly) and then generously sprinkle with corn meal.  The corn meal is essential to keep the muffins from sticking.  so be generous!

Cut: Flour your work surface again and lightly roll dough to about 1/2-inch thick. Take a 3 inch round cutter and cut as many rounds as you can.  As you cut the rounds, transfer them to the sheet pans. 

Roll the left over dough out and cut more until the dough is all used up. Try to keep them very uniform in thickness and diameter. When all rounds are cut (I usually get 18 total), sprinkle corn meal over tops of muffins.  Cover each pan with cling wrap or towel to keep the dough from drying out.

Allow to rise in warm place, covered, for about an hour or until risen again.  This is a great place to do any other breakfast preparations, or go take the shower you put off so you could start making the muffins for breakfast.

Preheat a griddle - (or frying pan) and grease it with with a TINY bit of butter, until butter sizzles. With our electric griddle, I used 300 and 325F, or over LOW heat on the stove.

The idea is to set the heat so the inside of the muffin bakes and outside does not burn but browns nicely. Cook one side for about 4 to 5 minutes and turn. Continue to do so until fully cooked (which for an English muffin is just barely cooked because you want to be able to toast them later).