The Dough

• Warm the Greek yogurt in the microwave for 30 to 40 seconds and stir well to take the chill off. You want it warm, not hot, which helps the dough come together and keeps the fermentation moving.
• In a large bowl or stand mixer, combine the warmed yogurt, water, egg, and honey. Add the active starter and stir to combine.
• Add the flour, salt, and baking powder and mix until a shaggy dough comes together.
• Once the dough is cohesive, add the softened butter and knead it in. Continue kneading 8 to 10 minutes by hand or 5 to 6 minutes with a dough hook on medium speed until the dough is smooth and supple. The dough will be soft and slightly tacky, which is correct, so resist adding extra flour. If your yogurt is very thick and the dough feels stiff like a bagel dough, work in extra water 1 tablespoon at a time until it softens.
• Cover and rest the dough for 1 hour so the flour and yogurt fully hydrate. Then perform 2 to 3 sets of stretch and folds spaced about 15 minutes apart. This builds the strength that gives you an open, airy crumb.
• Cover and ferment at room temperature for 8 to 12 hours, or overnight, until the dough has doubled and is puffy. In a warm kitchen, start checking earlier.
• Dust a sheet pan generously with cornmeal. Divide the dough into 8 equal portions of about 116 grams each. If you want more muffins, make them a smaller amount.

Shaping

My Preferred Method

• Shape each one like a hamburger bun by cupping your hand over the ball like a cage with the dough against the counter, then moving your hand in a small circular motion to build a smooth, round top. Place each one on the cornmeal dusted pan.

Roll & Cut

• Alternatively, gently roll the dough to 3/4' - 1' thick and cut rounds with a 3-3.5 inch cutter, pressing straight down without twisting, and reroll scraps only once.
• Let the shaped pieces rest about 15 minutes so the gluten relaxes. Then gently push each one down until the top is no longer domed. Do not flatten to a specific thickness, just take the dome off.

For the second proof you have two options.

• For a same day bake, proof at room temperature until puffed and airy, usually 1 to 2 hours. Then continue to cook and bake.
• For an overnight option, cover the pan well and cold proof in the fridge overnight, then pull out and finish proofing at room temperature until ready, about 3 hours. Times are only a guide, so read your dough. Use the poke test by gently pressing the side with a floured finger, and when the indent springs back slowly and leaves a faint mark, they are ready.

Cook

• Heat a dry cast iron skillet or griddle over medium low heat with no oil. Transfer the muffins gently using a plastic bowl scraper or bench scraper, taking care not to deflate them. Cook 5 to 7 minutes per side until deep golden brown. If they brown in under 4 minutes, lower the heat so the centers can cook through.
• Transfer the browned muffins to a 350 degree oven for 8 to 10 minutes to set the centers fully. They are done at 200-205 degrees F in the center.
• Let cool at least 15 minutes before splitting. Fork split only by piercing around the edge with a fork and pulling apart by hand for the craggy nooks and crannies.