Sourdough English Muffins
 *This is a batch recipe I use for freezing.  May be cut in half

7-8 cups unbleached bread flour
2 teaspoons salt
2 teaspoons baking soda
2 cups cornmeal
2 cups Sourdough Starter
4 cups whole milk
1/3 cup honey
2 whole eggs
Oven:  300º

In large bowl, mix 3 cups of the flour with starter, milk and cornmeal and allow to rest 12 hours or overnight, covered. Stir the mixture down and add remaining ingredients and enough flour to make a soft workable dough.  Knead about 10 minutes; roll out to 1/2-inch thickness and cut with a 3-4 inch round cutter.  Cover and let rise until doubled.  Bake on a lightly greased heavy griddle or in skillet over medium-low heat about 10 minutes on each side, turning only once.  Or bake in oven at 300º in cast iron pan, turning once halfway through baking.

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