• FEED STARTER 12 HOURS IN ADVANCE – feed the started 1:5:5 or 20 grams starter:100 grams Bread Flour : 100 grams water.
• MIX ACTIVE STARTER & MILK– mix in a large bowl until the mixture is creamy without chunks.
• ADD FLOUR, HONEY, & SALT– initially the dough will be dry just keep mixing. The flour will eventually become incorporated.
• KNEAD – continue to knead for 5 minutes.
• COVER & REST – cover the bowl with plastic wrap and set at room temperature for 10-12 hours.
• PREPARE LARGE PAN – prepare a large flat pan by sprinkling cornmeal lightly over the pan.
• WEIGH OUT DOUGH BALLS – weight out the dough into 18 equal dough balls at 72 grams each. Place each dough ball on the baking pan with cornmeal. Lightly cover the pan & dough balls with plastic wrap.
• SECOND PROOF – allow the covered dough balls sit at room temperature for 4-6 hours.
• BAKE – you choose which method works best for you:

1. Cast Iron Skillet

• PREHEAT – preheat a cast iron skillet at medium to low heat. Do NOT grease the skillet. Keep a close eye on the temperature as you will probably have to adjust the heat frequently.
• PLACE MUFFINS IN SKILLET – place the unbaked muffins onto the ungreased skillet, allow enough space between the muffins to flip them. Depending on how large your skillet is, the muffins may have to be cooked in batches.
• COVER SKILLET – it is difficult to fully cook the middle of the muffin at high altitudes. To help speed up the cooking process to ensure the middle cooks before the outside burns cover the English muffins with a pan or cover.
• COOK FIRST SIDE – cook the muffins for 8-10 minutes on the first side. The muffins will start to puff up while cooking and the bottom turn a dark golden brown. Keep a close eye on the cooking temperature and the bottom of the muffin. The cooking temperature needs to be hot enough to cook the muffin but low enough that the outside doesn’t burn before the middle is fully cooked.
• FLIP THE MUFFINS – Flip the muffin to cook the other side for another 8-10 minutes. Again keep an eye on the bottom of the muffin incase the temperature needs to adjusted.

2. ENGLISH MUFFIN PAN

• PREHEAT OVEN – preheat the oven to 400° F
• PLACE 6 MUFFINS INTO PAN – lightly sprinkle cornmeal into each well of the English muffin pan. Place 1 dough ball into each well. Sprinkle cornmeal over the tops of the dough ball. You may have to slightly press the dough down to prevent the lid from catching it.
• COOK FOR 10 MINUTES – Cover the pan and place the pan into the oven. Bake for 10 minutes.
• FLIP & COOK FOR 10 MINUTES – flip the pan (make sure to use an oven mitt) and continue to bake for 10 minutes.

Check for Doneness -  There are 2 ways to check if the middle is fully cooked

• 1. sacrifice a muffin and split it open and check the middle to ensure it is fully cooked through

  2: check the internal temperature of the muffin, which should be 195-200° F. At 8,000 ft of elevation the muffins are fully cooked at 196° F, higher elevations will be 195° F and lower altitudes will be 198-200° F.
• COOL THE MUFFINS – allow the muffins to cool on a wire rack.
• SPLIT THE MUFFINS – for the classic English muffin look, split the muffins by using a fork. Poke the fork into the side of the muffin and repeat as you go around the edge and then pull apart.