In the bowl of a stand mixer, combine the active sourdough starter and lukewarm milk. Stir until well combined.

Add the strong flour, honey and salt to the bowl. Mix well on a low speed until your dough comes together in a ball and cleans the side of the bowl; approximately 6 to 8 minutes. If your dough is too sticky, add an extra sprinkle of flour to pull the dough together.

Transfer the dough to a lightly oiled bowl and cover with your reusable bowl cover.

Allow the dough to rise at room temperature for 10 to 11 hours, preferably overnight.

Once the dough has completed its bulk ferment, turn the dough out onto the counter and use a rolling pin to gently roll out to approx. ½" in thickness. Use a large, round cookie cutter to cut.

Sprinkle cornmeal on a baking sheet or large tray to prevent sticking. Place the cut-out muffins onto the cornmeal-dusted baking sheet.

Cover the muffins with your reusable proofing cover and let them rise for another 30-60 minutes, or until they have puffed up slightly.

Preheat a large skillet or griddle over medium-low heat. Optionally, lightly grease it with cooking spray.

Carefully transfer the risen muffins onto the preheated skillet. Cook for about 4 to 5 minutes on each side, or until golden brown and cooked through. You may need to cook them in batches.

Once cooked, transfer the muffins to a wire rack to cool completely.