PJ, I love doing exactly this with my discard starter. The English muffin toasting bread is in my regular rotation, and I always just add a spoonful (it's probably about 3 tbsp, but I just give the bowl a dollop) of dry milk powder along with my starter and water. Not quite the same, I'm sure, but the flavor comes out magnificently rich and multi-dimensional, and the crumb is tender without being crumbly.

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