Title: Sourdough english muffins
 Categories: Muffins
      Yield: 1 Servings
 
      1 pk Yeast
    1/2 c  Lukewarm water (90 F to 105
           -F)
    1/2 c  Basic sourdough starter,
           -room temperature
    1/3 c  Instant nonfat dry milk
  2 1/2 ts Sugar
    3/4 ts Salt
    3/4 c  Lukewarm water (90 F to 105
           -F)
      3    To 3 1/2 cups all-purpose
           -flour
 
  Makes 1 dozen muffins
  
  Cornmeal
  
  Grease large bowl and set aside.  Dissolve yeast in 1/2 cup lukewarm
  water in another large  bowl and let stand 5 minutes to proof. Add
  starter, dry milk, sugar and salt and blend well. Mix in remaining
  water. Add 3 cups flour and beat until smooth. Turn dough out onto
  lightly floured surface and knead until smooth and elastic, adding
  remaining 3/4 cup flour as necessary. Transfer dough to greased bowl,
  turning to coat all surfaces. Cover with plastic and let stand in
  warm draft-free area until doubled, 1 to 1 1/2 hours.
  
  Sprinkle work surface and baking sheet with cornmeal. Punch dough
  down and turn out onto surface.  Roll to thickness of about 1/2 inch.
  Cut into rounds using 3-inch cutter. Place rounds cornmeal side up on
  baking sheet. Cover and let stand in warm draft-free area until
  almost doubled, about 1 hour.
  
  Preheat griddle to 275 F; grease lightly.  Cook muffins on both sides
  until lightly browned, turning once, about 10 minutes per side.
  Transfer to wire rack and let cool. Store in airtight plastic bags.
  Split and toast just before serving.
  
  Bon Appetite