In a large mixing bowl, combine the active sourdough starter, milk, and honey.

Add the salt and flour and mix until everything is combined and a shaggy dough forms.

Let the dough rest for 30 minutes.

Mix the dough again for 2-3 minutes, until it becomes smoother and more cohesive.

Cover the bowl and let the dough sit at room temperature for approximately 5 hours for the first rise. The exact timing will depend on the temperature of your kitchen and how active your starter is.

Line your baking pans with parchment paper and sprinkle a layer of cornmeal over the parchment. Grease your English muffin rings and place them on the prepared pans.

Divide the dough into 12 equal portions. Roll each portion into a tight dough ball and place each one inside a greased English muffin ring.

Cover and let the English muffins rise for another 1-2 hours, until noticeably puffier.

Preheat the oven to 350°F.

Place another baking pan on top of the rings before putting them in the oven. This helps keep the English muffins from spreading and creates a moist environment while they bake.

Bake for 20-23 minutes, or until the internal temperature reaches 200-210°F.

Let the English muffins cool before slicing.

Toast and serve with butter, or your favorite English muffin toppings.