1. 1. Prepare Your Wet Ingredients: In a large mixing bowl, combine the sourdough discard, warm milk, granulated sugar, and salt. Whisk these together until well combined. The mixture should look slightly milky and thin.

2. 2. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and baking powder. Ensure these are thoroughly mixed to distribute the leavening agents evenly throughout the dough.

3. 3. Mix Dough: Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or a sturdy spatula until a shaggy dough forms. Once most of the flour is incorporated, add the olive oil or melted butter and continue mixing until the dough comes together and is sticky. Avoid overmixing; a few lumps are fine.

4. 4. Prepare the Loaf Pan: Lightly grease a 9×5-inch loaf pan with butter or oil. Sprinkle a generous amount of cornmeal over the bottom and sides of the pan, tilting it to ensure an even coating. This cornmeal is key to achieving that classic English muffin texture on the crust.

5. 5. Transfer and Proof: Scrape the sticky dough into the prepared loaf pan, spreading it evenly with a wet spatula or your hands. Cover the loaf pan loosely with plastic wrap or a clean kitchen towel. Let it rest in a warm place for 30-45 minutes, or until the dough has noticeably risen and looks slightly puffy. It won’t double in size like traditional bread, but you’ll see some activity.

6. 6. Preheat Oven and Bake: While the dough is proofing, preheat your oven to 375 F (190 C). Once the dough has rested, remove the cover and place the loaf pan in the preheated oven. Bake for 35-40 minutes, or until the top is golden brown and a wooden skewer inserted into the center comes out clean.

7. 7. Cool and Slice: Once baked, remove the loaf pan from the oven and let the bread cool in the pan for about 10-15 minutes. Then, carefully invert the bread onto a wire rack to cool completely. This helps prevent the bottom from becoming soggy. Once fully cooled, slice the bread into thick pieces and toast before serving for the best English muffin experience.