Sourdough English Muffins

1) Combine all ingredients into a large bowl and knead until combined 

2) Cover and let rest at room temperature for 8-12 hours 

3)On a floured surface, roll out the dough to be about 0.75” thick 

4)Use a cookie cutter or the rim of a pint glass to punch out the rounds of dough 

5)Place rounds on a baking sheet sprinkled with cornmeal 

6)Cover and proof for an additional 2-3 hours at room temperature 

7)Cook in a nonstick or cast-iron pan on medium-low heat for 4-5 minutes each side