Combine active starter, milk, water and melted butter into the bowl of a stand mixer. Give it a quick stir to break up the starter.

Add sugar, salt and 600 grams of bread flour. Mix on low until combined. Then mix on medium-low for an additional 5 minutes. Dough should be a little tacky. Add additional flour a spoonful at a time until you reach the desired consistency.

Cover and let bulk ferment for 4-6 hours. Dough should be puffed up and feel light and airy, but not quite doubled in size.

Portion into 12 even portions – typically 90-100 grams each.

Roll into a ball. Then tap both sides in corn meal and place on a greased sheet pan to proof a second time. Gently flatten the balls before covering for your second proof. If baking same day, continue to step 6. If baking next day, place shaped muffins on a pan in the fridge overnight.

Let raise an additional 2-4 hours, until muffins are puffed and nearly double in size. Don’t bake them until they’re risen. Allow for extra time if you refrigerated the dough overnight.

Preheat your oven to 350*F

Coat a large skillet (or cast iron pan) with butter, place muffins on the skillet over medium-high heat and bake both sides until they are golden brown – usually 2-3 minutes.

Add more butter to the pan when flipping muffins over.

Place muffins back on the greased cookie sheet and bake for an additional 13-15 minutes.

Let cool and enjoy.