Sourdough English Muffins...have FINALLY hit the scene. Prepping them was easy. I woke up Emilio, my starter, and we were on the road...

1/2 cup starter
1 cup milk
2 cups flour

After they mixed, I left them to party all night b/c I really am much more of a homebody. When I woke up this morning, the gang was all bubbly and raring to go. So we started the partying again, adding some more fun and games...

3/4 cup flour
1 TBSP sugar
3/4 tsp salt
1 tsp baking soda

I mixed it all together and tried to roll it out, but i think the best deal is to let them do their own thing. So they did, for about two hours til I came back from breakfast at the Great Harvest. Then I just scooped out 1/4 cups onto a dry pan and let them fry til the wet side dried out enough to flip over. Cornmeal could've been sprinkled onto the pan, but I didn't have any. O well. At any rate, this made a little over a dozen english muffins, which are supposed to taste even BETTER after they've dried out. (I was instructed to leave them slightly undercook, so you could toast them to perfection).