Sourdough English Muffins

Instructions

1. Dissolve the sugar in warm water in a large mixing bowl. Sprinkle the yeast over the top and let it sit until frothy, about 5 to 10 minutes.
2. Add the sourdough starter, flour, liquid milk, butter, and salt to the bowl. Mix until a soft dough forms.
3. Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. If the dough is too sticky, add a little more flour.
4. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place until doubled in size, about 1 hour.
5. Punch down the dough and roll it out on a lightly floured surface to about 2 cm thick. Using a round 4 inch cutter, cut out muffin shapes and transfer them to a baking sheet sprinkled with semolina.
6. Cover the shaped muffins with a kitchen towel and let them rise again for about 30 minutes, until puffy.
7. Heat a skillet or griddle over medium-low heat. Cook the muffins for about 6 minutes on each side, or until golden brown and cooked through.
8. Transfer the cooked muffins to a wire rack to cool. They're best served split and toasted with your favorite toppings.