How to Sourdough English Muffins

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 King Arthur Unbleached All-Purpose Flour
1/2 cup Baker’s Special Dry Milk or nonfat dry milk
1/4 cup (4 tablespoons) butter, at room temperature
1 tablespoon salt
1/4 teaspoon sour salt (citric acid), optional; for enhanced sour flavor
semolina or cornmeal, for coating
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