Sourdough Buttermilk English Muffins

In the bowl of a stand mixer, combine Flours, sea salt, and sugar. Whisk to lightly combine.
Add Butter, Buttermilk, egg and starter to flour mixture. Using the dough hook, kneed mixture on medium for 4-5 minutes until the dough comes together into a sticky smooth dough.
Place dough in a clean bowl coated with oil. Cover with cling wrap and let double in size.

In a deep bowl, combined combine Flours, sea salt, and sugar. Whisk to lightly combine.
Add Butter, Buttermilk, egg and starter to flour mixture. Mix to combine. You can use a spoon or rubber spatula to assist in this or you can mix by hand sticky smooth dough.
Once dough forms, flip out onto clean work surface and dust with flour. Knead until dough is soft and stretchy.
Place dough in a clean bowl coated with oil. Cover with cling wrap and let double in size.

Roll the dough out into a 1-inch thick disk. Use flour if needed on the work surface and rolling pin
Dust a sheet pan with semolina/cornmeal and set aside.
Using a cookie cutter (or wide mouth mason jar) cut out English muffin, placing cut muffins onto a sheet pan.
Dust tops of muffins with semolina.
Cover sheet pan with cling wrap and let sit for 45 minutes to an hour. Muffins should puff up a little.
To Bake, preheat Skillet or Griddle to medium heat.
Place ONE muffin on the work surface and allow it to puff up before flipping (about 3-4 minutes).
If the muffin is too dark, turn down the heat.
If it doesn’t puff up in about 3-4 minutes, turn up the heat

This is probably going to ruin store bought English Muffins for you.