This recipe makes for impressive, crusty, cornmeal-coated English muffins that uses a 4-hour starter (or overnight). Don't overlook these just because they use a starter. It's child's play and this recipe makes grainy, rustic, amazing English Muffins (versus the commercial ones at the drive-thru). All you need is a nice, large cast iron pan to bake them on. They freeze beautifully.