English Muffin Bread

2 c. active sourdough starter

4 ½ c. flour

1 T. sugar

1 t. salt

¼ t. baking soda

2 ½ c. milk

½ c. water


Remove the starter and let it come to room temperature (a good time to replenish your starter). Combine 3 c. flour, sugar, salt and soda. Heat milk until quite warm to the touch. Add liquids to dry, beat well. Stir in enough flour to make stiff dough. Put in two greased and cornmeal dusted pans, sprinkle with cornmeal. Cover, let rise 45 minutes. Bake at 400 for 25 minutes. Remove immediately and cool. Toast slices for serving.