Sourdough English Muffins: Master Nooks Crannies

Instructions:

1. Combine the Sponge: In a large bowl, whisk together the active sourdough starter, warm milk, and the first 200g of flour until smooth. Cover loosely and leave at room temperature (around 70°F / 21°C) for 8–12 hours, or until bubbly and tangy.
2. Mix Final Dough: Gently stir the remaining 300g of flour, salt, and sugar into the fermented sponge. Add the melted butter and mix until incorporated. The dough will be very sticky and shaggy.
3. Activate Lift: Dissolve the baking soda in 1 tablespoon of warm water, then quickly mix it into the dough. Cover tightly and let the dough rest for 60 minutes at room temperature.
4. Prepare Surface and Roll: Heavily sprinkle a baking sheet or cutting board with cornmeal/semolina. Lightly oil your hands. Gently turn the dough out onto the prepared surface (use minimal extra flour). Roll the dough to about ¾ inch (2 cm) thickness.
5. Shape Muffins: Cut out the muffins using a 3 to 3.5-inch biscuit cutter or ring moulds. Place the cut muffins onto the cornmeal-dusted tray, dusting the tops lightly with more cornmeal.
6. Second Proof: Cover the muffins loosely and proof for 1–3 hours until they are visibly puffy and slightly jiggly.
7. Heat Griddle: Place a heavy-bottomed griddle or cast iron pan over very low heat. Let it preheat for 5–10 minutes. The low temperature is critical for cooking them through.
8. Cook First Side: Place the muffins onto the warm griddle. Cook for 5–7 minutes until deep golden brown.
9. Cook Second Side: Flip the muffins carefully and cook the second side for another 5–7 minutes until golden brown.
10. Finish Baking (If Necessary): If the interiors are still doughy, transfer the muffins to a baking sheet and bake in a preheated oven at 350°F / 175°C for 5–8 minutes to ensure they are fully cooked.
11. Cool and Serve: Transfer cooked muffins to a wire rack and allow them to cool completely before splitting them open using a fork to preserve the internal nooks and crannies.