I used to make family meal dessert when I was a cook at wd~50. Over time, just making one dessert wasn't enough to satisfy my love of baking, so I started branching out and making morning or late-night baked goods on top of my family meal desserts. First up was English muffins (one of Wylie's favorites). I would make a batch nearly every day and we'd dissect the room for improvement in each batch from technique to overall flavor, etc. This recipe is tried and true, and easily one of my favorites. I spent every day for months getting it just right.
Since then, we've used the recipe in our kitchen at milk bar to make bite size English muffins for a bread course at Ko (served with bay leaf-infused whipped lardo schmeared on), as a loaf bread, as a cracker, or for family meal featuring eggs benedict or burgers! —Christina Tosi