Categories: Muffins, Londontowne
      Yield: 1 servings
 
      1 pk Yeast                           2 1/2 ts Sugar
    1/2 c  Lukewarm water (90 F to 105       3/4 ts Salt
           -F)                               3/4 c  Lukewarm water (90 F to 105
    1/2 c  Basic sourdough starter,                 -F)
           -room temperature                   3    To 3 1/2 cups all-purpose
    1/3 c  Instant nonfat dry milk                  -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