If you don't have an electric griddle, a cast iron pan works just fine.

These nesting biscuit cutters are sister Kathy's favorites!

Sourdough English Muffins

This recipe makes 2 dozen, it is easily halved.  If you do make a whole batch, you can rest assured they freeze well (and go very fast).

• 2 tablespoons sugar
• 2 cups warm water (110°F-115°F)
• 1 tablespoon active dry yeast or instant yeast 
• 1 cup sourdough starter, fed or unfed; fed will give you a more vigorous rise
• 7 cups all-pourpose flour
• 1/2 cup nonfat dry milk
• 1/4 cup (4 tablespoons) butter, at room temperature
• 1 tablespoon salt

Directions

1. Combine all of the dough ingredients, except the cornmeal/semolina, in a large bowl.
2. Mix and knead — by hand, electric mixer, or bread machine — to form a smooth dough. The dough should be soft and elastic, but not particularly sticky; add additional flour if necessary.
3. Place the dough in a lightly greased bowl, cover, and set it aside to rise for about 1 1/2 hours, or until it's noticeably puffy. For most pronounced sour flavor, cover the bowl, and immediately place it in the refrigerator (without rising first). Let the dough chill for 24 hours; this will develop its flavor.
4. Gently deflate the dough, turn it out onto a lightly floured work surface, cover it, and let it sit for a few minutes, to relax the gluten. Divide the dough in half. Working with one piece at a time, roll 1/2" thick, and cut in 3" rounds. Re-roll and cut any remaining scraps. Repeat with the remaining half of dough.
5. ​Place the rounds, evenly spaced, onto cornmeal- or semolina-sprinkled baking sheets (12 per sheet). Sprinkle them with additional cornmeal or semolina, cover with plastic wrap, and let them rise until light and puffy, about 45 to 60 minutes. If the dough has been refrigerated overnight, the rise time will be about 2 hours.
6. Carefully transfer the rounds (as many as a time that will fit without crowding) right-side up to a large electric griddle preheated to 350°F, or to an ungreased frying pan that has been preheated over medium-low heat.
7. Cook the muffins for about 10 to 12 minutes on each side, or until an instant-read thermometer inserted in the center of a muffin registers 190°F. The edges may feel a bit soft; that's OK.
8. Remove the muffins from the griddle, and cool on a rack. Store tightly wrapped at room temperature for 4 or 5 days; freeze for longer storage.
9. Yield: 2 dozen large muffins.