# From: Deborah Branton

        Sourdough English Muffins

For those persons interested in making English muffins with their  
starters, the following recipe comes from Dolores Casella's .  I have made several batches from this recipe, and like  
the end result.

1 c. starter                    3 T. sugar
2 c. milk                       1 t. salt
1 c. cornmeal                   1 t. soda
3.5 c. flour                    1 large egg

Combine the starter, milk, cornmeal, and 1.5 cups of the flour.  Stir  
to blend ingredients, cover the bowl, and let the mixture stand  
overnight.  When ready, stir mixture down and add the rest of the  
flour and all the other ingredients.  Mix well, then turn out onto a  
floured surface and knead thoroughly.  Roll the dough to a thickness  
of no more than 0.5 inch and cut with a large biscuit cutter*.  Cover  
the muffins.  Let them rise at room temperature for 45 minutes.  Bake  
on a lightly buttered griddle at 300 degrees for 10 to 12 minutes on  
each side.  Turn only once.  They are equally good served hot from  
the griddle or split and toasted.
If you are refrigerating the muffins (up to 24 hours), place them on  
cookie sheets, covered with plastic wrap.  When you take them out of  
the refrigerator let them come to room temperature, and then rise for  
45 minutes before baking.

* I use a large aluminum can (from tomato puree) with both ends                   
removed.