Make the Dough:

1. In a liquid measuring cup, add milk, water and cubed butter. Heat in the microwave until the butter is just melted and the liquid is warm. Cool slightly before adding to the dough.

   The liquid shouldn't be hotter than 110 degrees F, otherwise this can kill the starter and prevent the dough from rising.
   240 grams milk, 120 grams water, 42 grams unsalted butter
2. Add the active starter and honey to a large bowl. Slowly pour the warm milk mixture into the bowl and stir with a Danish dough whisk or your hand until combined. 
   75 grams active sourdough starter, 24 grams honey
3. Next, add the flour and salt to the liquid and stir until a rough dough forms. Be sure to scrape the sides of the bowl for the extra flour. You will need to use your hands to incorporate the last bit of the flour into the dough. Cover the dough with a damp tea towel or plastic wrap. Leave to rest for 30 minutes.
   550 grams all-purpose flour, 9 grams salt
4. After the dough has rested, knead the dough for 20 seconds by pulling a piece of the edge of the dough, folding it towards the center, and pushing it down with the heel of your hand. Repeat for 20 seconds. 

Bulk Rise:

1. Place the dough in a greased straight-edge bowl. Cover the bowl with the plastic cover or plastic wrap and leave in a warm place to bulk ferment until doubled in size.

   In my 70 degree F kitchen this takes about 8-10 hours. If your kitchen is warmer, it will take less time. If your kitchen is cooler, it will take more time.
2. Once the first rise is complete, either cover the dough and place it in the fridge to chill overnight or continue on to shaping. 

   Note: If you chill the dough overnight, the second rise will take longer the following day since the dough will be cold.
3. When you are ready to shape, remove the dough from the fridge or the bowl and place it on a lightly floured surface. Let the dough rest for 10 minutes. 
4. In the meantime, prepare a baking sheet by lining it with a piece of parchment paper and generously sprinkling it with cornmeal to prevent the dough from sticking. 
   cornmeal for dusting

Shaping:

​Technique 1:

1. Pat the dough with a floured hand into a rectangle shape that is 1/2 inch thick. Using a 3-inch English muffin ring, cookie cutter, biscuit cutter, or a rimmed drinking glass, cut the dough into 10-12 rounds. Place them onto the prepared sheet pan.

Technique 2:

1. ​Cut the dough with a bench scraper or a sharp knife into 10-12 equal pieces. 
2. Pull the corners of one piece of dough towards the center, flip, and then roll each piece of dough into a round, smooth dough ball. Place it onto a prepared sheet pan and gently flatten until 1/2 inch thick. Repeat until all the Sourdough English Muffins are formed. 

Second Rise:

1. Once all of the Sourdough English Muffins have been shaped, cover them with plastic wrap or this plastic cover that fits my baking sheet and let them rest until puffy. The second rise.

   In my 70 degree F kitchen, this step took about 1-2 hours when the dough was room temperature. When the dough was stored in the fridge overnight, this took about 3-4 hours. Again, if your kitchen is warmer, it will be faster. If your kitchen is cooler, it will be slower.

Cook:

1. Warm a large cast-iron skillet or nonstick skillet over low heat. I usually cook 6 at a time since they do not spread very much when they are cooking. 
2. Cook on one side for 12-14 minutes, checking the bottoms halfway for even cooking. Flip to the other side and continue to cook for another 12-14 minutes or until the internal temperature reaches 200 degrees F. 

A great way to know when the muffins are done cooking is they should feel lightweight and when pressed gently, the sides spring back.  

1. Place the Sourdough English Muffins on a wire rack to cool while you cook the second batch. Split in half when ready to serve and enjoy!