• Gather the ingredients so you have everything close at hand on the counter or table.

Prepare the Dough

• In a large mixing bowl combine 1 cup "fed" sourdough starter, 2 cups warm water, 1/4 cup butter (softened), 2 tablespoons granulated sugar, 1 tablespoon instant yeast, 1 tablespoon kosher salt, 1 teaspoon vital wheat gluten, 1/2 cup nonfat dry milk, 1 cup whole wheat flour, and 2 cups all-purpose flour. Mix well.
• Gradually add enough remaining all-purpose flour to form a smooth dough and knead 5-7 minutes. Place dough in a greased bowl, cover, and let rise for 1-2 hours until noticeably puffy.

Form and Cook the Muffins

• Preheat oven to 300℉. Gently deflate the dough, and turn out onto a lightly floured surface. Cover and allow to rest for 15 minutes to relax the gluten. Divide the dough in half.
• Roll one of the halves 1/2" thick and cut in 4" rounds until all of dough is used. Repeat with the remaining dough.
• Place the rounds, on baking sheets sprinkled with 4 tablespoons cornmeal for coating, 9-10 per sheet. Sprinkle rounds with additional cornmeal. Cover and allow to rise 1 hour until light and puffy.
• Transfer rounds to a preheated griddle (low heat). Cook the muffins for 5 minutes, and then place the bottom of a large cookie sheet on top to help flatten the muffins. Cook for an additional 5 minutes. Turn muffins and cook for another 5 minutes, being careful not to burn.
• Place muffins on a baking sheet and allow them to finish cooking in the preheated oven for 5-10 minutes, while you cook the rest of the muffins.
• Repeat with the remaining muffins. When finished, allow the muffins to cool on a wire rack.
• Store in plastic bags for up to a week or freeze for up to 3 months. Makes 18-20 English muffins.