Sourdough Country French English Muffins
The recipe is from George Greenstein's Secrets of a Jewish Baker, but I'm using the starter from Silverton's Breads from the La Brea Bakery and omitting any commercial yeast.
My brother usually won't eat my English Muffins, but I thought I would give it the old college try one more time; he is used to Old Bay brand, and is very picky about his muffins tasting just like them (he won't even eat Thomas').