Sourdough English Muffins

Add the flour and mix. The dough should be shaggy but if it's too wet, add a little more flour.

Cover the bowl and let the dough rise in the refrigerator overnight or for 8 hours at least.

The next day, transfer the dough to a lightly floured work surface.

Line a cookie sheet with parchment paper and sprinkle it with cornmeal.

With a floured rolling pin, roll the dough out about ¾" thick. Transfer them to the prepared cookie sheet.

With round cutters, cut out 12 muffins. Either discard the remaining dough or try to form more muffins (they may just not look quite as pretty).

Cover the muffins with a tea towel. Let them rise for at least 2 hours or until they are visibly puffy and spongy.

Preheat a cast iron skillet over medium heat.

Add a small amount of cooking oil to the skillet. Turn the heat to low and 3-5 muffins to the skillet. Put a lid on and cook for about 4 mins on the first side.

Flip the muffins, cover the skillet, and cook them on the 2nd side for another 4 mins. When done, let them cool on a wire rack.

Contine in batches until they are all cooked.