Recipe from thesourdoughbaker.com. The dough is fairly wet (69% hydration assuming 50% hydration starter), not that different from my standard sourdough loaf.

This was my 2nd attempt at English Muffins and 1st use of this recipe. Misc observations: They definitely came out nicer using the rings for the rise and on the griddle, but keeping the rings on during the bake didn’t really matter. They got a lot of “oven” spring on the griddle. Coarse cornmeal was too coarse (still pretty crunchy to eat), I may try to grind it finer but would buy a finer grind in the future; however setting each side of the shaped balls in a bowl of cornmeal was a little easier than finding a well-dusted patch on the baking sheet for each one. I had to have the griddle hotter than I guessed, pretty much like for pancakes.

Here they are ready to prove: