Add 290 grams of flour, 15 grams of sugar and 6 grams of table salt to a bowl.
Mix it well with your hands.
Then add 200 grams of milk and 100 grams of sourdough starter.
Then mix it until it comes together.
Once it gets too stiff, move the dough to your kitchen counter. Knead it until you've incorporated all the flour into the dough.
Then cover the dough and leave to ferment for 8 hours. If it’s hot you may want to shorten that time.
Shape the muffins
Grab a baking sheet lined with parchment paper when you've finished fermenting the dough. Dust the parchment with cornflour or semolina.
Flour your kitchen counter liberally and dump the dough out onto the counter.
Start flattening the dough and tease it out into a square. It should be about 1 cm/half an inch thick.
Use a 8 cm/3 inch round cutter to cut muffins out of the dough. Put the muffins onto the baking sheet. Press the rest of the dough out and cut it into muffins.
You should be able to make about 10 of them out of this dough.
Sprinkle the dough with more cornflour. Cover the sheet with a dish towel and let the muffins rise for an hour.
Cook the muffins
Put a pan on medium-high heat and let it come up to temperature.
Put as many muffins as you can so that they don’t touch each other
Put a lid over the top so that the muffins can steam themselves.
Cook for about 7-10 minutes until the muffins are golden brown.
Then take off the lid and flip the muffins over and cook them for 7-10 minutes on the other side.