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1
Night Before:
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2
Mix starter, honey and milk in mixing bowl until smooth.
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3
Add 4 cups flour, mixing in 2 cups at a time.
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4
Mix only until the flour is thoroughly wet.
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5
Cover with clean towel and leave at room temperature in a draft free place for 12-16 hours.
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6
Next Morning:
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7
Stir down mixture.
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8
Sprinkle a scant teaspoon baking soda and 2 teaspoons salt over the surface of the dough and work into dough.
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9
Flour board with 1 cup flour and knead until dough is medium stiff - adding more flour as needed. The dough should be moist but not sticking to your hands.
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10
Once enough flour has been added, knead an additional 5 minutes until the dough forms a smooth ball.
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11
Roll dough on floured board to about 1/2 inch thick.
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12
Cut the dough with a 3-4 inch round cutter -- keeping them uniform in thickness and diameter.
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13
Place them on wax paper sprinkled with corn meal, taking care that they do not touch.
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14
Sprinkle corn meal over tops of muffins.
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15
Allow to rise in warm place, covered, for about an hour or until risen again.
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16
Preheat a griddle or frying pan with small amount of butter (add a little olive oil to keep from smoking). If using muffin rings, preheat them on the grill.
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17
Using a low flame or heat setting, bake one side for 4-5 minutes and turn. Place lid over the muffins to help them cook all the way through. Turn only once so be sure the one side is cooked before turning.
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18
Squish down a bit with spatula and pan bake other side for another 4-5 minutes.
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19
Look like store bought . . . taste even better!
