| 1 | Makes 1 dozen muffins |
| 2 | cornmeal |
| 3 | grease large bowl and set aside. |
| 4 | Dissolve yeast in ?cup lukewarm water in another large bowl and let stand 5 minutes to proof. |
| 5 | Add starter, dry milk, sugar and salt and blend well. |
| 6 | Mix in remaining water. |
| 7 | Add 3 cups flour and beat until smooth. |
| 8 | Turn dough out onto lightly floured surface and knead until smooth and elastic, adding remaining ?cup flour as necessary. |
| 9 | Transfer dough to greased bowl, turning to coat all surfaces. |
| 10 | Cover with plastic and let stand in warm draft-free area until doubled, 1 to 1 ?hours. |
| 11 | sprinkle work surface and baking sheet with cornmeal. |
| 12 | Punch dough down and turn out onto surface. |
| 13 | Roll to thickness of about ?inch. |
| 14 | Cut into rounds using 3-inch cutter. |
| 15 | Place rounds cornmeal side up on baking sheet. |
| 16 | Cover and let stand in warm draft-free area until almost doubled, about 1 hour. |
| 17 | preheat griddle to 275°F; grease lightly. |
| 18 | Cook muffins on both sides until lightly browned, turning once, about 10 minutes per side. |
| 19 | Transfer to wire rack and let cool. |
| 20 | Store in airtight plastic bags. |
| 21 | Split and toast just before serving. |
| 22 | bon appetite |
