Sourdough Discard English Muffins

Mix warm milk, melted butter, sourdough discard, sugar, and yeast in a large mixing bowl and let sit for a few minutes.

Add flour and salt and mix with a dough whisk or wooden spoon until a slightly sticky dough forms and all ingredients are thoroughly combined.

Cover and let rise until doubled in size, about 60-90 minutes. Optionally refrigerate overnight after this first rise.

After dough has doubled (or after chilling), dump onto a floured surface and press or roll out to about 1-inch thickness.

Cut rounds with a biscuit cutter or drinking glass. Reshape scraps by stacking, re-rolling, and cutting. Alternative: divide dough into 8-12 pieces, form into balls, and press into flat disks.

Place shaped muffins on a pan lined heavily with semolina flour or cornmeal, dust both sides well, cover, and allow to rise until puffy and light, about 1 hour (up to 2 hours if dough was refrigerated).

Preheat an electric skillet to 300 degrees F or a heavy skillet over medium-low heat. Place risen muffins in skillet leaving space between them. Cover and cook 5 minutes.

Flip and cook covered 5 more minutes. Optionally reduce heat to about 250 degrees F and flip muffins a few more times until internal temperature registers 195-200 degrees F, or transfer to a 350 degree F oven for about 10 minutes to finish cooking depending on thickness.

Remove to a cooling rack and allow to cool to room temperature. For best nooks and crannies, pry halves apart with a fork before toasting.