Bacon Sourdough Muffins - cooking recipe

Ingredients

3 slices bacon
1 3/4 c. all-purpose flour
1/4 c. sugar
2 1/2 tsp. baking powder
1/4 tsp. salt
1 beaten egg
1/2 c. milk
1/2 c. Sourdough Starter
1/3 c. cooking oil
1/4 c. shredded Cheddar cheese
1 pkg. active dry yeast
1/2 c. warm water (105~ to 115~)
2 c. warm water
2 c. all-purpose flour
1 Tbsp. sugar or honey
3/4 c. all-purpose flour
3/4 c. water
1 tsp. sugar or honey
1 tsp. sugar

Preparation

In a large bowl, dissolve active dry yeast in 1/2 cup warm water.
Stir in 2 cups of warm water, 2 cups all-purpose flour and 1 tablespoon of sugar or honey.
Beat until smooth.
Cover bowl with cheesecloth.
Let stand at room temperature for 5 to 10 days or until mixture has a fermented aroma, stirring 2 or 3 times a day.
(Fermentation time depends on room temperature.
A warmer room hastens fermentation.)