I've finally mastered my technique for creating english muffins. They come out light with lots of air bubbles. Unfortunately, they don't taste like english muffins. They taste like regular bread.
My recipe is 2 cups flour, 1 cup water, 7g yeast, and 1/2 cup scalded milk. After mixing the dough/batter, I poor/scoop into english muffin rings on a bed of corn meal, letting them raise for about 90 minutes. They then go right into the oven for about 20 minutes at 425°F (220 °C), flipped over halfway through.
Am I missing an ingredient to get that english muffin taste? Or is my technique flawed?