Sourdough English Muffins

1: The afternoon before you want your English muffins ready, prep the dough by whisking together sourdough discard, milk, and honey in a large bowl.

2: In another large bowl, mix bread flour, whole wheat flour, and salt. Stir into the wet ingredients until combined.

3: Cover the dough and let it sit on the counter for 5 hours to double in size, then place in the refrigerator for 12 hours to finish bulk fermenting.

4: After 12 hours, transfer dough to a floured surface and perform 4 stretch and folds.

5: Sprinkle a large baking sheet with half of the cornmeal.

6: Flatten dough into a rectangle about 3/4" thick and use a round cutter to cut out English muffins. Reshape scraps and repeat.

7: Transfer muffins to the baking sheet and sprinkle with remaining cornmeal. Cover and let rest for 1 hour.

8: Heat a cast iron skillet over medium low heat, sprinkle with cornmeal, then add 3-4 muffins to the pan. Cover and cook for 5-7 minutes until golden brown. Flip and cook for another 5-7 minutes.

9: Allow English muffins to cool a bit before slicing and enjoy.