English Muffins from Starter 1

Combine the starter, water, and bread flour.
Mix thoroughly. Cover the bowl and set aside for 2 hours.

Add the honey, oil and salt and mix to combine.

Knead in AP flour a little at a time until it forms a doughy ball.

Pull out onto a floured board and knead, using just enough flour to prevent sticking, until you can form a ball. It should still be slightly soft and spread a little after forming, but you don't want it to ooze all over your board.

Put the doughball in a lightly oiled container and let rise until doubled, about 2-2 1/2 hours.

Sprinkle your baking sheet generously with cornmeal.

Pull the dough out onto a generously floured surface.

Being careful not to smash the dough, divide into pieces around 3 oz. each. As gently as you can, flatten each just enough to trim and trim up with a 3 inch cookie cutter.

As gently as you can, put the scraps together, divide up, flatten, and trim as above.

Line your muffins up on your baking sheet.
Sprinkle cornmeal over the top, cover with a tea towel, and let the muffins rise until doubled, about 2 hours.

Heat your cast iron pan(s) or griddle over low heat and very lightly oil.

Cook the muffins, in batches, 5 minutes on each side, or until lightly browned.

While they are cooking, preheat your oven to 350 F.

Line your muffins back up on your baking sheet as they come off the stove.

When the are all out, bake the muffins until a thermometer in the center of one registers 190 F, around 5-10 minutes.

Cool on wire rack.

To serve, split with a fork and toast lightly.

For freshness, freeze after one day. Then defrost and toast individually.