Sourdough English Muffins

-I use both discard or fed starter, only a subtle difference -I don't use the citric acid  -I usually do the 24 hour rise in the fridge. A few more hours or a few less hours doesn't matter. But I can tell a difference if I do the 1.5 hour rise without the fridge (softer dough and less of an even rise). -I shape them according to step 4 (not 5). -For steps 7-8, they changed this recipe so I still do it how it was originally written: electric griddle at 350 for 10 minutes on each side (nothing sitting on top of the muffins). I spot check a few to ensure they hit 190 degrees. The re-rolled scraps are usually thicker and take a little more time. -The muffins last 5-6 days without an issue if you are toasting them before eating (they start to get dry)