Sourdough English muffins are great to make when you feed your sourdough starter. The preferment includes a dash of sugar, while the main dough recipe includes baking soda. These ingredients help the dough rise, meaning that the recipe should work even if your starter is a bit past its prime. (If the starter has been in the fridge for a month, with a skin across the top, you should probably toss the skin and feed the rest before using it, however.)
In addition to the forgiving recipe, it’s exciting to place your rounds of dough on a frying pan and watch as they poof up, and then flip them to reveal—voila!—an English muffin.
A PDF of the recipe and a link to a recipe to create a sourdough starter are posted at https://emilybuehler.com/miscellany/recipes-2/.