SOURDOUGH ENGLISH MUFFINS

INGREDIENTS

½ Cup Water

½ Cup Sourdough Starter, Active and Bubbly

1 Tablespoon Coconut Sugar

2 Teaspoons Himalayan Pink Salt

½ Cup Heavy Whipping Cream

3 Cups Bread Flour

¼ Cup Corn Meal

ASSEMBLY

1. In a large mixing bowl add the water, starter, coconut sugar, salt, and whipping cream.  Mix until fully combined.
2. Add the flour and mix until fully combined.  Cover with a wet towel and set aside for 30 minutes. 
3. After 30 minutes, fold and knead the dough for a couple minutes.  Form the dough into a large ball.
4. Place the dough back in the mixing bowl and cover with plastic wrap.
5. Leave on the counter overnight for about 8 – 12 hours, until the dough has risen and doubled in size.
6. Lay the dough out on a floured surface and press down until it’s about 1” thick.
7. Using a 3” biscuit cutter, form the English muffins and place them on a sheet of parchment paper. 
8. Sprinkle the muffins with corn meal and cover with plastic wrap.
9. Let the muffins rise for an hour and a half.
10. Heat a non-stick skillet over medium heat. 
11. Place 3 or 4 muffins in the pan, cover and cook for 4 minutes.  Flip, cover, and cook on the other side for an additional 4 minutes. 
12. Place the muffins on a cooling rack, and cool.
13. ENJOY!