MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sourdough English Muffins
Categories: Muffins
Yield: 1 Batch

1 c Instant nonfat dry milk
1 c Water; warm, (105 to 115
-degrees F)
1 c Sourdough Starter
2 c All-purpose flour
2 ts Salt
2 ts Sugar
1/2 ts Baking soda
1/2 c All-purpose flour; up to 1
-cup
1/4 c Cornmeal

Mix dry milk, water, sourdough starter and 2 cups flour in
non-metallic bowl; cover loosely. Let stand in warm place until
mixture is coarse and bubble, at least 8 hours.

Mix salt, sugar and baking soda into sourdough mixture. Stir in
enough of the remaining flour to make dough easy to handle. Knead
dough lightly on well-floured board, about 2 minutes.

Roll dough 1/2 inch thick on well-floured board. Cut into 3-inch
circles. Sprinkle baking sheet with 2 tablespoons of the cornmeal.
Place circles on baking sheet; sprinkle with remaining cornmeal and
cover. Let rise in warm place until double, 1 to 1 1/2 hours.

Place muffins on hot, lightly grease griddle over low heat. Cook until
wooden pick inserted in center comes out clean, 8 to 10 minutes on
each side. Cool slightly on wire rack. Split muffins horizontally
with fork; toast. Spread with butter or jam if desired.

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