Ingredients

• 12 fl oz Warm Water, 110°F (1 ½ cups)
• 2 tsp Granulated Sugar
• 2 tsp Active Dry Yeast
• 10 oz Active 50/50 Starter (1 cup) starter made with half white all purpose and half whole wheat flour
• 1 oz Melted Butter (2 Tbsp)
• 10 oz Organic Unbleached White All-Purpose Flour (2 cups)
• 10 oz Organic Whole Wheat Flour (1 ¾–2 cups)
• 1 Tbsp Sea Salt or 4 tsp Kosher Salt (12 g)
• Semolina Pasta Flour as needed for dusting

Instructions

1. Place warm water and sugar in a large mixing bowl. Sprinkle yeast over the mixture and let sit for 5 minutes while the yeast activates. Add starter and mix to dissolve then add melted butter and flours and mix until a rough and shaggy dough forms, about 4 minutes (low speed if using an electric mixer). Cover with a towel and let rest for 15 minutes.
2. Add salt and mix until a very soft and elastic dough forms, 6–10 minutes by hand or about 2–4 minutes on medium speed with an electric mixer. To ensure proper gluten development, tear off a small piece of dough and stretch it as thin as possible; if a thin, transparent “window” is visible without any tearing, the dough is ready to proof.
3. Transfer dough to a large lightly oiled bowl, turning dough to coat all sides in oil. Cover with plastic and let rise in a warm place until doubled in size, about 1 hour. The dough has properly proofed when a light push with a finger leaves an indentation that does not spring back.
4. Remove proofed dough from the bowl and place on a work surface dusted with semolina flour. Gently stretch into a 10-inch rectangle. Fold the dough in thirds like a letter. Cover and let rest 15–20 minutes. Meanwhile, butter the inside of English muffin rings or 3-inch round cookie cutters; line two baking sheets with parchment paper and set aside.
5. Uncover the dough, lightly dust with semolina flour and then pat to ½-inch thickness. Punch out rounds of dough, buttering the rings as necessary and rerolling the dough as needed (the dough may need to rest for 10–15 minutes each time it is rerolled). Place the rounds (without rings) on a parchment-lined baking sheet. Cover with plastic and proof until puffy, about 15 minutes.
6. While the dough rests, preheat a skillet over medium heat and preheat an oven to 475°F. Place a baking stone (if using) on the center rack. Make sure the oven (and baking stone) preheat for at least 30 minutes.
7. Working in batches, cook English muffins on both sides until lightly toasted, about 2–3 minutes per side. Return to the prepared baking sheets. Once all English muffins have been toasted, transfer on pans into preheated oven and bake until cooked through in the center, about 6–8 minutes. Internal temperature should reach 205°F.
8. Let cool at least 20 minutes before serving.