Sourdough english muffins

I got this recipe from the American King Arthur website, which helpfully provides measurements in grams and ounces. The recipe makes 12:

• 12.5g sugar
• 225g water
• 1/2 tablespoon of instant yeast
• 120g sourdough starter
• 420g strong white flour
• 22g powdered milk
• 25g soft butter
• 1/2 tablespoon of salt
• Semolina for coating

 
I have made these once before and this time decided to try the recipe without sugar, and to use the stretching and folding technique rather than traditional kneading. Unfortunately I forgot the milk had to be powdered and used liquid milk, meaning I had added a little too much liquid. The dough was a little bit more sticky than it should have been. What is great about these is that they are cooked on the stove top, rather than in the oven.

1. Combine the ingredients except the semolina, into a large bowl.
2. Mix and Knead until soft and elastic (I stretched and folded around 3 - 4 times until it seemed right)
3. Place the dough in a lightly oiled bowl and cover, let it rise for 1.5 hours or until puffy.
4. Gently deflate the dough and divide into 12 roughly equal pieces
5. Roll them into balls and gently squash flat, coating them with semolina.
6. Place them on a tray or plate, cover and let them rise until light and puffy, around 45 to 60 minutes.
7. Gently transfer the rounds onto a non stick ungreased frying pan that has been preheated over a medium heat, to around 180 degrees celsius.
8. Cook them for about 10 to 12 minutes on each side.

I don't have a thermometer so once the frying pan is hot I turn it down to the minimum and put a lid on the frying pan with a gap to allow steam to escape. The first time I burned a few. This time they seemed a little too moist in the middle. I used a skewer to test whether the inside was cooked or not.

      The recipe did not suffer from a lack of sugar. In retrospect I should have added more flour at the mixing stage, to make the dough less sticky. The texture seemed more crumpet-like than bread-like, which was probably due to the wetter dough.