If refrigerated, discard all but 30g and feed with 60g flour + 60g water. Let it sit at room temperature until doubled and bubbly, usually 4-8 hours depending on your kitchen temp.

Drop a small spoonful of starter into a glass of water. If it floats, you're ready to go. If it sinks, give it more time.

In a small bowl or measuring cup, combine the milk, water, and melted butter. Temperature should be 80-90°F (warm to the touch but not hot).

In a large bowl, add your active sourdough starter and honey. Pour in the warm milk mixture and whisk until the starter is dispersed.

Add the bread flour and stir with a wooden spoon or dough whisk until you have a shaggy, sticky mass. Don't worry about perfection here.

Cover the bowl and let it sit for 30 minutes. This rest period allows the flour to hydrate and gluten development to begin naturally.

Sprinkle the salt over the dough. Using your hand (wet it first), dimple the salt into the dough, then squeeze and fold the dough on itself to incorporate. Continue mixing by hand or with a stand mixer fitted with a dough hook for 5-6 minutes until the dough is smooth, slightly tacky, and pulls away from the sides of the bowl.

The dough should stretch into a thin membrane without tearing. If it tears easily, mix for another 2 minutes.

Perform one set of stretch and folds in the bowl, then shape the dough into a rough ball.

Cover the bowl tightly with plastic wrap or a damp towel.

Leave at room temperature (65-72°F) for 8-12 hours. In a warm kitchen, lean toward 8 hours. In a cool kitchen, closer to 12.

In the morning, the dough should be noticeably larger (not necessarily doubled), domed on top, and jiggly when you shake the bowl. You should see bubbles on the surface and around the edges.

Generously dust your work surface with flour. Prepare a parchment-lined baking sheet and dust it liberally with cornmeal or semolina.

Gently tip the dough onto the floured surface. Handle it like a newborn—minimal force.

Using floured hands, gently pat (don't roll!) the dough to about ¾-inch thickness. If it springs back aggressively, let it rest 5 minutes and try again.

Dip your 3-inch biscuit cutter in flour between each cut to prevent sticking. Press straight down—don't twist. Cutting creates clean edges that help the muffins rise evenly.

Place each cut muffin on the prepared baking sheet, leaving 2 inches between them. Flip each one so both sides are coated in cornmeal.

Gently gather the scraps, press together (don't kneading|knead), pat out, and cut more muffins. These 're-roll' muffins won't be quite as tender but still taste great.

Drape the baking sheet with a clean kitchen towel or plastic wrap.

Let the muffins rise for 45-60 minutes. They should puff up and look soft and pillowy.

Gently poke a muffin with a floured finger. The indent should slowly fill back about halfway. If it springs back immediately, give them more time. If it doesn't spring back at all, they may be slightly overproofed (still edible, just denser).

Heat a cast iron skillet or griddle over medium-low heat (275-300°F if you have a thermometer). Preheat for at least 10 minutes for even heat distribution.

Brush with a thin layer of clarified butter or neutral oil. You need very little.

Carefully transfer 3-4 muffins to the griddle, leaving space between them. Don't overcrowd.

Place a lid or inverted baking sheet over the muffins. Cook for 7-10 minutes until the bottom is deep golden brown.

Using a spatula, gently flip each muffin. The cooked side should be golden brown with some darker spots.

Cover again and cook for another 7-10 minutes. Check by pressing gently on the side—it should feel firm, not squishy.

For precision, use an instant-read thermometer. Internal temperature should reach 200-205°F in the center.

Transfer cooked muffins to a wire rack. Repeat with remaining muffins.

Wait at least 5 minutes. Too hot and they'll steam and become gummy when you split them.

Insert a fork into the side of the muffin, about halfway through. Work your way around the entire circumference, poking holes every quarter inch.

Once you've gone all the way around, gently pry the two halves apart with the fork or your fingers.

Pop the halves in a toaster until golden and crispy on the cut surface.

Butter, jam, honey, cream cheese, eggs benedict, breakfast sandwiches—the world is your oyster.

Use floured hands, don't roll with a pin.

Dip cutter in flour between cuts.

Flip to coat both sides.

Before cooking on griddle.

Into 10-12 equal portions (~75g each).

Then flatten to ¾-inch thick disc.

Coat all sides.

Let rise and cook as usual.

10x12 inch rectangle.

To cut into 12 equal squares.

For classic texture.

Square muffins toast beautifully.

Over medium-low for 10 minutes.

With clarified butter or oil.

Covered for even cooking.

Reaches 200-205°F.

For even heat.

Thin layer of butter or oil.

Covered for steam.

Great for beginners.

Until golden.

For oven finishing.

Until internal temp reaches 200°F.

Finish multiple muffins at once.