Sourdough English Muffins

i'm really enjoying the sourdough starter (thanks chris!). it's easier to make stuff mid-week with sourdough than with yeast, i think. i can do a little bit one night, refrigerate or leave out, shape the next night, refrigerate, and bake the next and not use up a lot of time any of those nights. at least, that's what i did with the english muffins. i played fast & loose with the recipe, and i think that sourdough is much more forgiving to experiment with than yeast breads are. anyway, i got this recipe from the King Arthur Flour website (whence came the starter). put the dough together tuesday night, refrigerated; shaped into muffin rounds wednesday night (refrigerated); woke up early thrusday morning to cook on the electric griddle and bring some to work. and they were really good. i thought so, anyway, and since several people came back for seconds, i guess others agreed. not overly sour, but distinctly sourdough. i substituted one cup of whole wheat bread flour for one of the 6 cups of all-purpose flour i added to the starter (though the recipe calls for 7-8 cups!). the goofy directions have you flipping after 2 minutes on each side, then again after 6 minutes each side, and after 6 each side again, then 4 each...i stopped after the second 6 minutes, and they were perfect. i'll definitely be doing this again.