English Muffins with Sour Dough

These were just the best fun to make, but then most bread is, (says this Bread tragic).
You need to start these the previous day. You do all the mixing in the TMX., pat and cut the dough out like scones, let rise again and then cook in a heavy based frying pan.Oh, I nearly forgot, split them and toast, top with something gooey, like poached egg or honey/jam on top of butter.

Sponge ingredients.

110g of sour dough starter
260g. white bread flour, or a mix of what you like.
275g. warm milk.

Final dough ingredients

200g flour
3/4 teaspoon of salt, (I didn't use any as I used a bread pre-mix)
1 teaspoon carb soda
1 1/2 teaspoons of honey

Combine all sponge ingredients in TMX bowl, mix 4 mins. on dough setting.
Leave in bowl and sit in a warm place over night.
Next morning, ( when the sponge has doubled and there bubbles on the top), add the final ingredients.
Mix on dough setting for 8 mins. ( it may be still a bit sticky)
Tip out on to floured work bench and pat to a thickness of 1/4 to 1/2 inch, (about 1 cm.). cut into rounds 3 or 4 inches,(8 to 10 cm.). Place these on to a baking sheet lined with baking paper or silicon sheet. spray with water and cover. Let rise for 45 to 60 mins.
Heat a large, tick based frying pan, (I put a diffuser under the pan) and heat to moderate. Lightly spray pan with oil, (I use rice bran oil).
Cook for a total of 15 mins. Cover pan for first 5 mins, and continue to turn the muffins ever few mins.
Cool on a wire rack.

To split the muffins, run a knife around the edge, and then use a fork to separate the 2 halves. This provides the lovely nooks and crannies which fill with butter when toasted.