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').
I scanned a few recipes online for other tips, and one that I used was to bake the muffin for six minutes after the frying process, which seemed like a good idea since these came out so "Texas-sized". Here is another image with a close up on the muffins: 
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I was right; my brother just said "too heavy" when I asked for feedback. Guess I should have made them smaller and proofed them longer.