Ingredients
100g active starter
229g warm water
25g honey
10g salt
330g bread flour
cornmeal for cooking
Directions
In a large bowl mix active starter, honey and water together.
Add flour and salt. Mix until it comes together enough to start kneading.
Flour your surface and turn the dough out onto the flour. Start kneading and knead for about 4-5 min. Sprinkle more flour as needed. The dough will be a little bit sticky.
Place the bowl back into the bowl and let rest for about 5-10min.
Once the dough is finished resting begin kneading it again. You should notice the dough starting to build strength around 5min. You can check this but poking the dough and it should bounce back. Form the dough into a ball and place it in a bowl covered.
Let the dough proof for about 7-10hrs in a warm area or until it at least doubles in size.
Once the dough has proofed turn it out onto the counter and flatten it into a circle about 3/4 inch thick.
Cut out your muffins using a biscuit cutter. If you don't have a biscuit cutter you can use a glass and a knife to trace around the opening. Let sit for about 30min.
Start heating your pan (I like to use cast iron or an electric skillet) on medium low heat. You don't want it to be too hot.
After all the muffins are cut lightly sprinkle them with the cornmeal.
Sprinkle the cornmeal onto you pan as well.
Once you're ready to cook place the muffins on your pan and cook each side around 5-8 min. If you notice the bottoms burning before 5min you'll want to lower your heat.
Wait for the muffins to cool completely and enjoy! :)
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