First, mix vinegar in warm water. Add sugar, powdered milk, salt, and yeast to the sifted flour and knead them for about 20 minutes when they come together. When the dough is finished, let it ferment for 40 to 1 hour.

After the first fermentation, remove the gas, divide the dough by about 60 grams, and let it rest for about 15 minutes. When the dough is finished, press the prepared corn flour back and forth and mold it according to the size of the mold.

Place the cornmeal dough in an oiled mold and let it ferment for about 40 minutes until it swells 80 percent of the mold size. Place a flat pan on top and bake for 12 minutes in an oven preheated to 200-220 degrees. (I baked it at 220 degrees, and the top side is too baked. I think you can bake it between 200 and 220 degrees depending on the temperature of each oven.)

English muffin is done. It's really delicious when it's just baked and soft and light. There is a slight sour smell at first, but when it cools down, the sour smell disappears. I think it would be great if you grill a lot and make sandwiches as a meal.