Sourdough English Muffins

Name: Sourdough English Muffins
Ingredients: 2 tablespoons (25g) sugar; 2 cups (454g) warm water (110°F-115°F); 1 tablespoon active dry yeast or instant yeast; 1 cup (227g) sourdough starter, ripe (fed) or discard; ripe will give you a more vigorous rise; 7 cups (843g) King Arthur Unbleached All-Purpose Flour; 1/2 cup (56g) Baker's Special Dry Milk or nonfat dry milk; 4 tablespoons (57g) butter, at room temperature; 1 tablespoon salt; 1/4 teaspoon sour salt (citric acid), optional; for enhanced sour flavor; Semolina or cornmeal, for coating

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Ingredients Instructions 2 tablespoons (25g) sugar 2 cups (454g) warm water (110°F-115°F) 1 tablespoon active dry yeast or instant yeast 1 cup (227g) sourdough starter, ripe (fed) or discard; ripe...

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Ingredients

2 tablespoons (25g) sugar
2 cups (454g) warm water (110°F-115°F)
1 tablespoon active dry yeast or instant yeast
1 cup (227g) sourdough starter, ripe (fed) or discard; ripe will give you a more vigorous rise
7 cups (843g) King Arthur Unbleached All-Purpose Flour
1/2 cup (56g) Baker's Special Dry Milk or nonfat dry milk
4 tablespoons (57g) butter, at room temperature
1 tablespoon salt
1/4 teaspoon sour salt (citric acid), optional; for enhanced sour flavor
Semolina or cornmeal, for coating