1. The night before baking, add the ingredients to a large bowl. This recipe makes 40 Sourdough English Muffins, so either use a VERY large bowl, or feel free to half the recipe. 

2. Begin by whisking together your sourdough starter and water, then mix well. 

3. Next, add the honey and melted butter, and whisk again until well combined. 

4. Finally, slowly add the flour and salt. I prefer to do this process with my Kitchenaid mixer, but you can do it by hand as well. 

5. After it is well combined, knead for 5 minutes. Then cover with a lightweight towel or plastic wrap and leave on your counter for 1 hour.

6. After the hour is up, knead the dough once more for 5 minutes. Recover the bowl, and set it aside until tomorrow.

7. The next morning, dump the risen dough onto a clean counter sprinkled with flour. If it is still sticky, knead in some flour until it no longer sticks to the counter. Just don't add more flour than necessary!

8. Roll out the dough until it is about an inch thick.

9. Using a biscuit cutter or small bowl, cut out 3” circles. Place them on cookie sheets lined with parchment paper and sprinkled with ¼ cup of cornmeal. 

10. Sprinkle the tops with more cornmeal and cover them with lightweight towels or plastic wrap. Set them aside to rise for 1 hour in a warm place. 

11. When the timer goes off, preheat the oven to 350 degrees F. Remove the towel or plastic and place one of the cookie sheets in the oven for 10-12 minutes, or until the internal temperature hits 200 degrees F. 

12. As you remove the Sourdough English Muffins from the oven, transfer them to a hot stovetop skillet and finish cooking until they are browned on both sides. Complete this process with your other unbaked cookie sheets of muffins.

13. Set the now fully cooked muffins aside to cool. It is very important to resist any temptation to cut into them too quickly, as they will be gummy and lack those beautiful nooks and crannies.