Dear Leah, I'm glad you're enjoying your time back in San Francisco! I've been thinking about you a lot as I make these sourdough english muffins. I'm not sure exactly how "English" these muffins are, but it feels like a nice marriage of SF and London. Packed full of nooks and crannies!
While making this recipe, my struggle is the dough is REALLY WET and it specifically says not to add more flour. I've made this recipe three times (I mentioned it was really good right?) and I've always added at least two additional heaping spoonfuls.
This most recent time I kept the sponge and final mix in the bowl- half kneading and half stirring. When I turned it out on to the counter I used wheat flour to dust the bottom and top. These seemed to cook up a bit better that the previous recipes- lighter, puffier. Also I finally learned to keep the skillet on a true medium and not a I'm-rushing-this-bake high medium.
If you're feeling fancy, you can make jam! I didn't follow a recipe and really wanted to use up my frozen fruit, left over from a smoothie making phase. Throw the fruit (still frozen is fine) and some sugar in a pot, bring to a boil and then simmar for a while to reduce. Pour into a jar and store in the fridge. Volia!