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In a large mixing bowl, whisk together ⅓ cup of active sourdough starter, 1 tbsp of cane sugar, and ¼ cup of water.
Then, whisk in 3 tbsp of melted butter and 1 cup of warm milk.
Mix in 2 & ¾ cups of all purpose flour and ½ tsp of salt until a dough forms. Pull and fold until you have a ball.
Cover and let ferment for 8-12 hours.
Then, divide the dough up into 12 equal pieces and shape. Transfer them to a baking sheet and let rise once more for 30 minutes.
Dust a skillet in cornmeal and over low heat, cook the English muffins on each side for about 7 minutes.
Serve and enjoy!