Sourdough English Muffins

Author: Lucinda via Kelly the Kitchen Kop

1 1/4 cups sourdough starter*
11 ounces whole milk read about healthy milk options here
13 ounces unbleached unenriched all-purpose flour – Lucinda uses Natural Way Mills Gold n White Flour—available from Country Life www.clnf.org and UNFI www.unfi.com, or click here for the kind I use. You could also try this einkorn all-purpose flour.

Mix together the initial dough ingredients in a non-reactive bowl large enough to handle risen dough. Cover and let sit for 14 to 18 hours.
Mix all the final dough ingredients together with initial dough. Stir until combined. Dough should still be soft and a little sticky. Scrape dough out onto well-floured counter and knead for 2 to 3 minutes or just until dough can be worked. Pat dough out to ½ thickness. Cut into circles with a 3 inch biscuit cutter. Dust each circle with flour and place on parchment paper. Allow to rise for 1 hour.
Heat dry skillet or griddle to medium-low heat (on my stove, 6 is medium and 4 is the right temp) for 4 to 5 minutes. Place as many muffins in pan or griddle as will comfortably fit and cook about 7 minutes per side. Cool on wire rack. Do not cut until cool. Store extra English Muffins in freezer. Makes about 20.