Sourdough English Muffins « Baking Bites 1/2 cup starter, overnight, finish in AM. Don't roll to 1/2" thick - make them thicker than that. Fork around after they've cooled before refrigerating. I also used spelt instead of white flour, 1/2 and 1/2 if I remember correctly.
Sourdough English Muffins. Overnight rest. Turned out great. Not sure what mix by hand on the counter means, but I used the bench scraper. The dough remained sticky but was easy to roll with flour after moving it around on the mat for 7-8 minutes. Wonder if the starter needs to be fresh, or if I can use discard?