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Sourdough English Muffins

1 cup sourdough starter
3/4 cup buttermilk
2 3/4 to 3 cups all-purpose flour
6 tablespoons yellow cornmeal
1 teaspoon baking soda

In large mixing bowl blend sourdough starter and butter- milk. Combine flour, 4 tablespoons of the cornmeal, the baking soda and 1/4 teaspoon salt; add to buttermilk mixture. Stir until well blended. Turn onto lightly floured pastry sheet. Knead until smooth, adding more flour, if necessary. With rolling pin roll dough to 3/8-inch thickness. Let rest a few minutes.

Using 3-inch cutter, cut into muffins. Sprinkle a sheet of wax paper with 1 teaspoon cornmeal; place muffins atop and sprinkle with remaining cornmeal. Cover and let rise until very light, about 45 minutes. Bake on medium heat, lightly greased griddle about 30 minutes, turning often. Cool completely, then store in plastic bag or bowl.

Makes 12 to 14 muffins.

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