- english muffins -

-- prepare starter --

- 1 cup flour (recommend King Arthur bread flour)
- 1 tsp active dry yeast
- 1/2 cup water

> mix in a bowl
> allow to rest for up to 24 hours

-- prepare dough --

- 3 cups flour
- 1 cup milk
- 1 tsp active dry yeast (or remainder packet)
- 1 tsp salt
- 2 tbsp sugar (dark brown for me)
- 2 tbsp butter or oil

> mix wet ingredients and seasoning with starter
> add flour, mix
> knead; i like to punch down
> allow to rest in fridge 24 hours to 1 week

-- muffin time --

  I prefer large muffins in order to capture meal-sized quantities of meat,
  egg, and/or other fare. For me, that means 4.5" baking rings are about right.
  This recipe produces about 1100g of dough. For an even 8 muffins, use 137.5g
  of dough each. For 7: 157g. 157 would be chonky at 4.5".

> form balls of dough, 137.5g each
> on a flat, clean surface, sprinkle some cornmeal
> lay rings, place dough ball
> knead balls until they fill rings
> sprinkle more cornmeal atop each muffin
> rest until dough reaches room temp and rises slightly
> can cook via skillet or oven, ~10 minutes per side
  - baking: ~350F
  - stovetop: low-medium heat
> poke with fork around circumference to perforate (allows for maximal nooks
  and crannies; don't cut w/ a knife)

makes 8 muffins

* if baking, be sure to press after flipping to assure proper shape

  I typically bake, as I prefer a softer outter shell. I also often make the
  dough balls, wrap in parchment paper, place in zip lock bag, and refrigerate
  until I'm ready to cook.  The older dough balls taste better.