Step 1

Mix: Whisk together starter, water, salt, honey, and melted butter in a large bowl. Stir in whole wheat flour until well incorporated and no dry flour remains. Cover and allow to rest in a warm place for 30 minutes.

Step 2

Bulk ferment (about 6 hours at 75°-80°F): Perform the first of three sets of stretch-and-folds on the dough at 30-minute intervals. Cover between sets. Allow the dough to rest for the remainder of bulk fermentation (until the dough has doubled in size.)

Step 3

Cut muffins: Line a half-sheet pan with parchment paper and sprinkle lightly with semolina (or cornmeal). Flour bench and gently turn out dough in one mass with a flexible dough scraper. Avoid deflating the dough. Sprinkle dough with another dusting of flour, and use your scraper to flip the dough, if necessary, so the smoothest side is up.

Step 4

Gently roll the dough with a rolling pin to 1/2-inch thickness without degassing the dough. Cut into as many rounds as possible with a 3-inch (or larger) biscuit cutter. Re-roll scraps only once (handling the dough as little as possible) to cut the last muffins and discard any remaining scraps.

Step 5

Proof: Place muffins evenly spaced on the prepared pan and sprinkle the tops lightly with additional semolina. Cover pan with plastic wrap and allow to proof for 20 minutes. Meanwhile, preheat oven to 350°F. Preheat a skillet on the stove over medium heat (or set an electric griddle to 300°F).

Step 6

Brown in skillet and bake: Cook muffins on preheated skillet for a couple minutes per side until lightly golden and return to prepared pan (see note on handling muffins below). Bake on the center rack of the oven for about 12 more minutes (will take longer if you used a larger cutter) to ensure the centers bake through (centers will register 200°F on an instant-read thermometer when done). Remove to a cooling rack.

Step 7

Allow to cool completely before splitting with a fork and toasting or storing. Muffins can be wrapped and frozen for up to three months.