The night before you plan to cook the Sourdough English Muffins:

In a large bowl, combine the sourdough starter, warm milk, and raw honey. Use a whisk to thoroughly combine until the sourdough starter is completely dissolved.

Add the unbleached all purpose flour, and kosher salt to the bowl. Use a wooden spoon or Danish dough whisk to incorporate the flour and salt completely until there are no streaks of dry flour. Cover the bowl, and let the dough rest at room temperature for 10 minutes to allow the flour to absorb the wet ingredients.

Lightly flour your work surface, and pour the dough out onto the work surface. Using the heel of your palm, knead the dough for 5 minutes until the surface of the dough is smooth. Shape the dough into a ball, and place the dough back into the bowl. Cover the bowl with plastic wrap, or a clean shower cap, and let the dough proof at room temperature for 10-12 hours.

Lightly sprinkle a rimmed baking sheet with cornmeal, set aside.

Dust your work surface with flour, and pour the risen dough out onto the work surface. Sprinkle the top of the dough very lightly with flour, and use a rolling pin to gently press the dough out into a large circle about 1 inch thick.

Use a 3-inch round biscuit cutter to cut out as many English muffins as possible. Dip the cutter in flour between each muffin to prevent the cutter from sticking to the soft dough. Place all of the English Muffins onto the prepared sheet pan.

Gently press the scraps back together and cut out the remaining English muffins. Gently place a clean kitchen towel on top of the muffins, and let them rise/rest at room temperature for another hour.

Towards the end of the rise time, preheat a large cast iron skillet or griddle on medium heat for 3-4 minutes. Lower the heat to low, and drizzle a teaspoon of avocado oil or light olive oil into the pan. Place as many English muffins as you can into the pan. Cover the pan with a large pot lid, and cook for 4 minutes on the first side.

Flip the Sourdough English muffins over, cover with the lid and cook for another 3-4 minutes until both sides are golden brown. Allow the muffins to cool, and use a fork to split them. Toast them, and enjoy butter, jam, poached eggs, or any other breakfast sandwich!