Feed your sourdough starter about 12 hours before you want to mix the dough, with a 1:6:6 ratio.

Make the Clarified Butter: Melt the cubed butter in a saucepan over low to medium-low heat until a white foamy layer forms on top. Remove from heat and skim off the foamy layer. Store the clarified butter in a covered container and refrigerate until solid.

Mix the dough: In a stand mixer, add the water, sourdough starter, olive oil, salt, and half the flour. Mix on low speed until smooth. Gradually add the remaining flour and mix until fully combined.

Knead the dough on low speed for 5 minutes. If the dough feels very wet and sticky, let it rest for 10 minutes and add flour if necessary.

Place dough in a large bowl, cover, and let rest for 30 minutes.

Perform a series of stretch and folds, covering and resting for 30 minutes after each.

Allow the dough to rise about 50% in volume, which may take around 7-8 hours.

Divide the dough into 12 equal pieces and shape each into a round ball. Flatten to a small disc and coat with cornmeal.

Let the discs rise in a warm place until increased in volume by 50%, about one hour.

Melt 2 Tablespoons of clarified butter in a skillet on low to medium-low heat. Cook the English muffins until golden on both sides, about 3 minutes each side.

Allow them to cool for at least 30 minutes before splitting apart and serving.