Mix the flour, water, and yeast for the starter in a small mixing bowl. Beat until the batter is smooth, then cover the bowl with plastic wrap and let rest for 2-12 hours at room temperature.

Whisk together the warm milk, yeast, and starter in the bowl of a stand mixer or large mixing bowl. Break up the starter and dissolve it into the milk.

Add the sugar, butter, and salt to the bowl and whisk or stir on low in your stand mixer with the paddle attachment to combine well. Add 3 cups of the flour and stir on low speed or with a stiff spatula until you form a shaggy, floury dough.

With a dough hook on your stand mixer, knead the dough until it comes together in a smooth ball, 5 to 8 minutes or knead by hand against the counter.

Lightly brush a large bowl with vegetable oil, then place the ball of dough in to rise. Cover with a lint free tea towel or plastic wrap and place in the fridge overnight.

Turn the risen dough out onto a lightly floured work surface. Divide the dough into 12 equal pieces. Roll each piece gently against the counter, using your palm of your hand to shape into smooth, round balls.

Sprinkle cornmeal generously over a baking sheet and arrange the balls on top, spaced a little apart.

For refrigerated dough, let rise in a warm place for 2 hours; for room temperature dough, let rise for 1 hour.

Prepare an electric griddle or large nonstick skillet over 350 degree heat. Generously sprinkle cornmeal evenly over the griddle/skillet.

Transfer a few of the muffins to the griddle, allowing an inch of space between muffins. Cook until the bottoms of the muffins are golden brown, 5 to 6 minutes.

Flip and cook 5 to 6 minutes on the other side until golden brown.

Transfer cooked muffins to a wire cooling rack. Continue working in batches until all the muffins have been cooked.

Use a fork to poke holes through the middle to split the English muffins in half. Serve with butter and jam or use to make eggs Benedict.

Keep in an airtight container on your counter for 3-5 days. Fresh English muffins can also be wrapped in plastic wrap, placed in a freezer-safe zip top bag, and kept frozen for up to 3 months.