Sourdough English Muffins

I used half whole wheat flour, half all purpose. Mine required more water of course and maybe I overdid it because it was a bit too sticky. I used molds and they came out looking beautiful, however it took a lot longer than the recommended 10 minutes per side to achieve a cooked center. Mine were rather dense and almost gummy until I put them in the oven for a final bake (about 15 minutes). They are tasty and once toasted they do not seem dense at all, however they lack the big airy nooks and crannies of a traditional English Muffin.