sourdough english muffins

in a container

with a lid after cooking

for nooks and crannies

source, 12 servings, 200 calories

1 c wheat chef, 1 1/4 c water, 2 T sugar, 1 T olive oil, 1.5 t salt, 4 c flour

stir; rest, covered, 1 hour; fold 8x, rest, covered, cool place, 16 hours; fold 8x, rest, covered, 5 hours; form flattened balls, dip both sides in cornmeal; cook in a lightly-oiled nonstick pan, covered, medium heat, 8 minutes/side or until puffy and golden; cool in covered container 1 hour, perforate outsides with fork

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