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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.
Begin by whisking together your sourdough starter and water, then mix well.
Next, add the honey and melted butter, and whisk again until well combined.
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.
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.
After the hour is up, knead the dough once more for 5 minutes. Recover the bowl, and set it aside until tomorrow.
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!
Roll out the dough until it is about an inch thick.
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.