Sourdough English Muffins

I made these sourdough english muffins this morning and they turned out really good... The original recipe doesn't call for a sourdough starter, it calls for yeast, in which case I will post both recipes in case there are some people out there who don't have a sourdough starter.

Sourdough English Muffins:

2 cups sourdough starter
1/2 cup + 2 1/2 tablespoons whole milk
1 tablespoon sugar
1/2 teaspoon salt
1 tablespoon butter
1 cup all-purpose flour, sifted
Non-stick vegetable spray

Special equipment: electric griddle, 3-inch metal rings, see Cook's Note*

In a saucepan over low heat combine milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, and butter, and stir until the butter is melted and the sugar and salt are dissolved. Let cool to 95 - 100 degrees. Once the milk mixture is cooled add it to the sourdough starter, mixing well. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 60 minutes.

Preheat the griddle to 300 degrees F, or a cast iron pan over medium-low heat.

Place metal rings onto the griddle and coat lightly with vegetable spray. Pour 1/2 batter into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and take out the rings with tongs, they should remove easily from the steam created from the lid, using a spatula, turn over each english muffin. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, and cool. Split with knife and serve.

*Cook's Note: Small waterchest nut cans with tops and bottoms removed, and washed thoroughly work well for metal rings.

Active Yeast English Muffins:

1/2 cup non-fat powdered milk
1 tablespoon sugar
1/2 teaspoon salt
1 tablespoon butter
1 cup hot water
1 envelope dry yeast
1/8 teaspoon sugar
1/3 cup warm water
2 cups all-purpose flour, sifted
Non-stick vegetable spray

Special equipment: electric griddle, 3-inch metal rings, see Cook's Note*

In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, butter, and hot water, stir until the sugar and salt are dissolved. Let cool to 95 - 100 degrees. In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the dry milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.

Preheat the griddle to 300 degrees F, or a cast iron pan over medium-low heat.

Place metal rings onto the griddle and coat lightly with vegetable spray. Pour 1/2 batter into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and take out the rings with tongs, they should remove easily from the steam created from the lid, using a spatula, turn over each english muffin. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, and cool. Split with knife and serve.

*Cook's Note: Small waterchest nut cans with tops and bottoms removed, and washed thoroughly work well for metal rings.