The Night Before:
The Next Morning:
cornmeal for sprinkling.

Instructions

The Night Before:
Mix starter, honey and milk in mixing bowl until smooth. Add 4 C flour, 2 C at a time, and mix in. There's no need for gluten development now, so do not whip-just get all the flour thoroughly wet. Cover with clean towel and leave at room temperature in a draft free place.

The Next Morning:
Stir down mixture (it will have risen considerably). If it has risen too high and fallen, no problem, just stir down the rest of the way. Sprinkle a scant teaspoon baking soda and 2 teaspoons sea salt over the surface of the dough and work in.

Flour your board with 1 C flour or more (up to 2 C), until dough is medium stiff - enough to roll out. Once you have enough flour in (I go by feel-never too dry and always moist) and the dough no longer sticks to your hands, give it a 5 minute kneading.

Get 2 baking sheets or jelly roll pans and line with waxed paper-sprinkle corn meal over both.

Flour board again and lightly roll dough to about 1/2-inch thick. Take a 3 inch round cutter ( a bit larger diameter, different shapes, OK) and cut as many rounds as you can-rolling the left over dough out and cutting more until the dough is all used up. Try to keep them very uniform in thickness and diameter.

As you cut each round, place on waxed paper that has been sprinkled with corn meal - don't allow raw muffins to touch--they will stick. When all rounds are cut, sprinkle corn meal over tops of muffins.

Allow to rise in warm place, covered, for about an hour or until risen again. The longer they rise the more holes they will have inside.

Preheat a griddle with a TINY bit of butter, until butter sizzles. Use a low flame or heat setting so the inside of the muffin bakes and outside does not burn. Pan bake one side for about 4 minutes and turn. Pan bake other side for about 4 minutes. Turn only once so be sure the one side is cooked before turning. Use a high-domed cover to increase rising, if desired.