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In a large bowl, mix the sourdough starter, honey, and warm milk until combined.
Add the bread flour and salt. Mix until a shaggy dough forms.
Cover and let the dough rest for 20 to 30 minutes.
Mix or knead again until the dough becomes smoother and more elastic.
Cover the bowl and let the dough ferment at room temperature for about 5 hours, or until puffy and slightly risen.
Lightly flour the counter and turn out the dough.
Divide into 80g pieces. This should make about 18 English muffins.
Shape each piece into a ball, then gently flatten into a thick round.
Sprinkle cornmeal onto a tray or work surface. Place the muffins on top and sprinkle more cornmeal over the tops.
Let the shaped muffins rest for 30 to 45 minutes, until slightly puffy.
Heat a skillet over medium-low heat.
Cook the muffins for 6 to 8 minutes per side, until golden brown and cooked through.
Cool on a rack for 15 to 20 minutes before splitting.
Split with a fork, toast, and serve with butter, jam, honey, or your favorite breakfast toppings.