This recipe is absolutely wonderful! Just made it for the second time and learned from all of my first-timer mistakes in the second round. Here are my takeaways:
---The recipe says to cook medium-low, but my interpretation of medium-low yielded very burnt muffins (I don't have an electric griddle). I tried to cook at a lower temperature; once I did that it didn't matter whether I was using cast-iron or non-stick; they all came out with a great color and with a good puff.
---I threw them all in the oven at 350 degrees for five minutes to keep them from flattening out, so they all stayed nice and tall.
---I tried proofing them out of the fridge the quick way, and I tried proofing them in the fridge overnight. HANDS DOWN do the overnight method!
---The first time around, I got spooked and added too much flour. The recipe says it shouldn't be overly sticky, but I originally interpreted that as "not sticky". The second time around, I left it as sticky as my normal breads. I got a much better rise because I think there was more steam.
---The first time around, I used scissors to cut around the muffins; it was a hassle, so I didn't do it the second time. I couldn't really see a difference, so I think it saves a little time to just skip that step if you don't have a cutter on hand.
---The second time around, I used a fed starter. I definitely think that gave my muffins a more open texture, and the flavor was much tangier so I'll keep doing that in future bakes.

Thanks for the amazing recipe and instruction!

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