Sprinkle yeast over warm water in a small glass bowl.

Let stand about 10 minutes and small bubbles form.

Sift 2 cups of the flour, salt and sugar into a large bowl. Add yeast mixture, eggs and starter; mix well. Add as much of the remaining flour as you can stir in. Turn dough out onto a well floured board. Knead for 5 minutes or until smooth and elastic, kneading in additional flour if needed to prevent sticking.

Place dough in a lightly greased bowl. Cover loosely and set in a warm place until doubled in size, 1 to 1 1/2 hours. Turn dough out onto a floured board, knead 8 to 10 times.

Pat or roll dough out about 3/4 " thick. Let dough rest about 10 minutes. Cut with a floured biscuit cutter 4" in diameter. With your finger, poke a hole in the center of each round. Do not widen holes, they are supposed to close up again during rising and baking.

Place rounds at least 2" apart on baking sheets, generously dusted with cornmeal to prevent sticking, cover loosely and let rise until light and puffy, about 1 hour.

Bake at 375 for 20 to 25 minutes, or until golden brown. Cool completely on racks