Make sure your starter is active by checking if it has doubled and if it's bubbly. Perform the floating test to be sure. Add a teaspoon of the starter into a glass full with cold water: if it floats, it’s ready.

In a large bowl, combine all the ingredients.

Mix and knead lightly for about 2 minutes until the dough is formed, with all the ingredients well combined and no dry spots remain visible. Use a stand mixer or your hands to do it.

Cover the dough with plastic or beeswax wrap and let it rest at room temperature for 2 hours. Store inside the fridge after that time, for 10 to 14 hours. You dough should almost double and pass the windowpane test.

Flour lightly the surface you’ll be working on your dough. Stretch gently the dough, pressing with your fingers until about 0.5 to 1 inch thick. Don’t make it thicker than 1 inch, or the muffin might not cook properly in the middle.

Using a round cutter, a glass cup, cut the dough and place the muffins into a floured and lined baking sheet for the second rise. Re-open and cut the remaining scraps. Repeat until there’s no dough left. If you don’t mind the shape and are looking for less work, you can just cut the dough into squares with a sharp knife.

Cover shaped sourdough muffins with a damp towel or plastic/beeswax wrap and let them rise until light and puffy, 1 hour and a half to 2 hours.

Preheat a skillet/frying pan. Transfer carefully each muffin to the heated pan and cook them for 8 minutes on each side, on low heat.

Remove the muffins from the pan and let them cool over a cooling rack. Repeat until every sourdough english muffin is cooked.

After cooled, store english muffins at room temperature in an airtight container for up to 5 days.

For the best result, open them with a fork and toast before serving.