• prep: 45 min
  • cook: 4 hr 30 min
  • total: 5 hr 15 min
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  • servings:
  • Summary

    INSTRUCTIONS 1. Combine starter, water, milk and 2 cups of the flour in large mixing bowl. Mix with wooden spoon till combined. 2. Cover bowl and set aside for 30 minutes. 3. Add honey, oil and salt. Mix to combine. 4. Add rest of the flour until you can no longer stir, then turn dough out onto a floured surface to finish by hand. Knead 2-3 minutes. 5. Transfer dough to a lightly oiled bowl, turning once to coat. Cover bowl and set aside at room temperature for 30 minutes. 6. Uncover bowl, lift one side of the dough over to the middle of the dough. Repeat with the other three sides then flip the dough over. Cover bowl. 7. After 30 minutes repeat procedure. Cover bowl. 8. After 60 minutes repeat procedure. Cover bowl and after 60 minutes repeat procedure one last time. 9. By now dough should be lively, elastic and airy. If it is still sluggish give it another hour or two at room temperature. (At this point, you can cover and store dough in refrigerator until the next morning, or you can continue to shaping the muffins and then cover and refrigerate overnight before rising.) 10. TO SHAPE: turn the dough from the bowl and knead briefly to form a smooth ball. Lightly sprinkle work surface with cornmeal. Roll dough to 3/8” thick. Cut muffins with a 3” biscuit cutter. Reroll scraps and continue cutting until all the dough is used. You should get about 16 muffins. 11. Place muffins on an ungreased baking sheet. Cover pan and refrigerate if desired. 12. TO BAKE: let muffins rise on counter until almost doubled in volume, about 1 hour. 13. Preheat a griddle or cast-iron pan over medium-high heat. Reduce heat to medium-low and lightly oil the pan. "Bake" the muffins for about 8 minutes on each side until well-risen and deep golden brown. Keep an eye on the heat so they don't burn. Adjust heat as needed. 14. Cool, split and toast. *** Prep time: 45 MINUTES *** Rising time: 4 HOURS 30 MINUTES *** Baking time: 15 MINUTES *** Total time: 5 HOURS 30 MINUTES ***

    Ingredients

    • 1 cup (8oz, 224g) active sourdough starter (100% hydration)
    • 3/4 cup (6 oz, 180 ml) warm water
    • 1 cup (8 oz, 240 ml) whole milk, warmed to 110F
    • 5 cups (25 oz, 700) unbleached all-purpose flour
    • ¼ cup (2.5 oz, 75g) honey
    • 1/4 cup (2 oz, 56g) vegetable oil
    • 2 teaspoons salt
    • cornmeal

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 16
    • Amount Per Serving
    • Calories: 198 % Daily Value *
    • Total Fat: 4 g 6.74%
    • Saturated Fat: 1 g 4.37%
    • Trans Fat: 0 g %
    • Cholesterol: 2 mg 0.63%
    • Sodium: 304 mg 12.66%
    • Calcium: 25 mg 2.49%
    • Potassium: 42 mg 1.2%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 10.07%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 35 g %
    • Dietary Fiber: 1 g 4.22%
    • Sugar: 5 g
    • Protein: 5 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 0.25%
    • Vitamin C 0%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch2
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total2 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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