Jeff's Sourdough English Muffins

• 2 pkg yeast
• 2 cups warm 110* water
• 1/2 cup dry milk
• 4 tsp salt
• 1/4 cup butter melted
• 1 tbl sugar
• 5 1/4 cups flour divided
• 1 cup prepared sourdough starter

Dissolve yeast in warm water; stir in milk, salt, butter, sugar and 3 cups flour. Beat vigorously. Add 1 cup starter and blend gently. Add 2 1/4 cups flour to make a stiff dough. Roll out on a floured board to 1/2" thickness. Cut with large cookie cutter. Let rise 1/2 hour. Dip in cornmeal and bake in ungreased electric skillet @ 360* for 7 to 8 minutes on each side. Makes 20 muffins.
Thanks to Jeff Conard for sharing this recipe.