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In a large mixing bowl, mix the warm water, and starter until well dissolved.
Add the flour and salt mix alternating with the milk.
Once the flour is almost all incorporated, add the melted butter.
Mix until you have a ball form.
Cover the bowl with plastic wrap and place it in a warm, draft-free place to rise for 60 to 90 minutes.
Once the dough has risen, double in size, and place it on a lightly floured surface.
Roll the dough about ½ inch thick. Using a 3-inch round cutter, cut into 8 circles.
Sprinkle cornmeal on a cookie sheet and place the English muffins on the cookie sheet and cover with a towel.
Allow the dough to rise in a warm, draft-free place for 45 minutes.
Use a non-stick pan or a well-seasoned cast iron skillet with a lid. Cover and heat it up on medium.
Add 3 or 4 English muffins at a time depending on the size of your skillet.
Once the English muffins are in the hot skillet, cover and cook for 5 minutes.
Carefully flip them and cook for an additional 4 to 5 minutes.
The English Muffins are cooked when the internal temperature has reached 190 °F.
Cool on a cooling rack.