The Night Before:
1 C starter
2 tablespoons honey
2 C reconstituted powdered skimmed milk (or whole milk)
4 C unbleached white flour
Mix starter, honey and milk in mixing bowl until smooth. Add 4 C flour, 2 C at a time, and mix in. Cover with clean towel and leave at room temperature.
The Morning of:
1 scant teaspoon baking soda
1-2 C unbleached white flour
2 tsp sea salt
cornmeal for sprinkling.
Stir down mixture. Sprinkle a scant teaspoon baking soda and 2 teaspoons sea salt over the surface of the dough and work in.
Flour your counter with ½ C of flour. Transfer dough to counter on top of flour pour ½ c flour on top of dough and work flour in. Add up to 1 cup more flour until the dough longer sticks to your hands is stiff enough to roll out. Knead for 5 minutes.
Line 2 baking sheets with waxed paper, sprinkle corn meal over both.
Flour counter again and lightly roll dough to about 1/2-inch thick. Take a 3 inch round cutter and cut as many rounds as you can-rolling out the left over dough and cutting more until the dough is all used.
As you cut each round, place it on the cornmealed wax paper. Don't allow muffins to touch or they will stick. When all rounds are cut, sprinkle corn meal over the tops of the muffins.
Allow to rise in warm place, covered, for about one hour.
Preheat a griddle 300*F or flat pan over medium. Cook one side for about 5 minutes or until golden brown and flip. Cook on other side for about 5 minutes or until done.
Split with a fork and top with a fried egg and cheese or marmalade.
Makes 24 Muffins (Freeze leftovers!)
Recipe adapted from: Bake Your Own Bread & Be Healthier/Stan & Floss Dworkin