Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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