New to TFL; let's kick it off with some Wild Yeast Sourdough English Muffins!

Well . . . I'm new here.  Started baking about two years ago when I shaped some leftover pizza dough into a breadstick-sized baguette and never looked back.  Got into sourdough this past summer when a friend gave me a starter that had been given to her father, a dentist in Bend, Oregon, in lieu of payment for dental work, back in 1963.  Here are some English muffins the little guy helped raise.  Adapted from this formula at Wild Yeast, using white whole wheat flour.  I guess that doesn't really make it "adapted," huh?  Anyway, I'd been using a whole wheat starter and adjusting the formula to a 50-50 mix of bread and AP flour.  I like it better than the original, but the white whole wheat flour substitution is pretty sexy, too.