Sourdough English Muffins

Stir the sourdough starter, milk or water, 1 cup of the whole-wheat flour, and the all-purpose flour together in a large bowl. Cover with a plate, and let rest on the counter for 8 to 12 hours.

Add the remaining 1/2 cup whole-wheat flour, baking soda, and salt and stir to combine. The mixture will be a little stiff, but knead it together for 2 minutes in the bowl, or on a lightly floured cloth or board.

Transfer the dough onto a lightly floured work surface. Using a rolling pin, flatten the dough to 3/4- to 1-inch thick. Cut out rounds with a 3-inch biscuit cutter or glass. Keep re-forming and cutting the dough until you've got 8 muffins. The last one might be a tiny ball you roll in your palm.

Place these rounds on a flour or cornmeal-dusted baking sheet. Cover with a towel and let rest for 30 to 40 minutes.

Heat a griddle or a cast iron pan slowly, over low heat. Wait until the surface is thoroughly warm, and put the muffin onto the pan — no fat necessary. Add the muffins and cook 4 to 5 minutes. Flip the muffins, then tent the griddle with a baking sheet to create a type of oven and help dry the muffins out. Cook for 4 to 5 minutes more.

Turn off the heat and let the muffins sit on the griddle under the tent for about 5 to 10 minutes more. This will keep your nooks and crannies from being too gummy. (If using a cast iron pan, put a lid on top but don't make a tight fit. Keep a little part uncovered to let some heat and steam escape.)