Homemade Sourdough English Muffins
Combine flour and water together in a glass jar
Set jar aside at room temperature for 1-3 days. The longer it sits, the more sour the taste
Coming milk yeast and sugar together in a mixing bowl. Let sit for 5 minutes until bubbly.
Add sourdough, butter, eggs, salt and 2 cups of flour. Continue adding flour 1/2 cup at a time until dough comes together and forms a ball. You may not use all the flour.
Knead for 10 minutes
Put dough in a greased bowl and cover with plastic wrap. Set aside until doubled in size, approximately 1 hour.
When dough has doubled, gently punch down and form into another ball. Divide dough in half and then in half again.
Divide each quarter into 6 equal pieces.
Form each piece into a ball. Gently flatten dough so it forms a 4 inch disc. Place dough on a surface covered with corn meal to help avoid sticking to surface.
Just before cooking, flatten again so muffin has a flat surface.
Preheat a cast iron skillet or other skillet over medium low heat. Place muffins on hot surface so muffins are not touching.
Cook for 3 minutes per side and flip. Cook again for 3 minutes and flip again. Repeat one more time. Total cooking time is 24 minutes per muffin.
If muffins burn before 3 minutes, lower heat.
Cool muffins on a baking rack until fully cooled.
Slice muffins in half with a fork.