1. Feed the Starter (4-12 Hours Before Mixing)

• Feed your sourdough starter and let it rise until bubbly and doubled.

2. Mix the Dough

• In a stand mixer, combine starter, milk, water, honey, salt, and flour.
• Mix on medium-low speed for 5 minutes.
• Add butter, one piece at a time, mixing until fully incorporated.
• Increase speed to medium and mix 1-2 more minutes.

3. Bulk Fermentation (3 Hours Total)

• Cover the dough and let rest 30 minutes.
• Perform 3 sets of stretch & folds, spacing each 30 minutes apart.
• After the last fold, let the dough rise 2 more hours (until ~1.5x in size).

4. Shape & Proof

• Divide dough into 8 equal pieces and shape into balls.
• Place on a cornmeal-dusted baking sheet, flatten slightly, and sprinkle with more cornmeal.
• Cover and cold-proof in the fridge overnight (up to 18 hours).
• The next day, let sit at room temp for 2-4 hours until puffy.

5. Cook & Bake

• Preheat oven to 350°F (175°C).
• Heat a skillet/griddle on medium-low.
• Cook each muffin 2-3 minutes per side until golden.
• Transfer to a baking sheet and bake 15-18 minutes (internal temp should be 200°F).
• Cool on a wire rack 45 minutes before splitting.