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Add the water to a mixing bowl followed by the starter and stir it well to break it up.
Stir the salt into the mixture and add the flour. Using a spoon or your hand bring the dough together into a rough dough.
Turn the dough out onto your work surface and knead until the dough is relatively smooth.
Leave the bowl covered and place it in the fridge overnight.
The next day, remove the dough from the fridge and divide it into 9 equal pieces while it is still cold.
After five minutes gently push the dough balls down to create a flatter disc shape.
Place the covered tray in the fridge overnight.
Pre-heat your oven to 180c or 350f and pre-heat your heavy-based pan to 3/9.
Cook on the first side until a crust has formed and the colour starts to turn golden.
Remove the pan from the oven and check to see if they are baked through to the centre.
Leave the English muffins to cool completely before eating.