1.Choose a container to mix the dough in. I like to use a container that's wide enough to mix in, but also has a lid to go in the fridge overnight. A large plastic storage container or lidded glass bowl is my first choice. You could also just cover a bowl with plastic wrap, if you don't have a container with a lid.

2. Add all ingredients except raisins and walnuts (and cornmeal-that's for tomorrow) to your chosen container, and stir to combine.

3. The dough will be very wet and sticky. Use a strong wooden spoon to vigorously stir the dough- it's too wet to knead, but needs to be worked a bit. I like to count 50 turns of the spoon, and stop. You could also set a 1 minute timer and just stir it for a full minute.

4. Cover the bowl/container and let sit at room temperature for 1-2 hours, or until the dough has puffed up and appears to be about double it's original size. Add in raisins and walnuts, and stir the dough once more, about 10 turns of the spoon. Cover container and put in the fridge overnight to rest. At least 8 hours is best, but up to 5 days works.

3. In the morning, or whenever you're ready to bake: Line a sheet pan with parchment, and sprinkle cornmeal in 6-8 mounds on the sheet.

4. Remove the dough from the fridge and dump onto a floured countertop. Sprinkle more flour on top of dough, and score with a knife to make 6-8 even pieces. Use your hands to form the dough into 6-8 balls, and transfer them to the cornmeal-lined pan. Sprinkle extra cornmeal on top, and cover with plastic wrap. Let sit in a warm place for 1 hour, or until doubled in size.

5. Heat a skillet over medium heat, and preheat your oven to 375 degrees Fahrenheit. Minimally grease the hot skillet (I rubbed mine with a paper towel dipped in oil) just so it's coated. Wet your fingers and carefully pick up the balls of dough and transfer to the skillet, trying not to smoosh/compress them at all. Cook 3-4 minutes, then flip and cook another 3-4 on the other side. Place back on sheet pan when done. Repeat to cook all the dough balls.

6. When all your English muffins have been cooked on the pan, transfer the sheet pan to the oven, and bake for 12-15 minutes to ensure the insides of the muffins are done.

7. Eat immediately, or let cool and store at room temperature in a sealed container for up to 5 days. Leftovers also freeze well.