In the bowl of a stand mixer, add in the milk, active starter, and honey. Mix everything with the dough hook on low until everything is incorporated.
With the stand mixer on low, gradually add in the flour and salt. Once you have added 4 cups of flour and the salt, let the dough knead for a few minutes. You want the dough to be slightly sticky but it should clean the sides of the bowl as it comes together. Add more flour, a little at a time, until it cleans the sides of the bowl but is still slightly sticky. Let the dough knead in the mixer for about 5 minutes or until smooth.
Place the dough in a large, greased, glass bowl and top it with a damp tea towel. Let sit at room temperature for 12 hours, overnight preferred.
When the dough has risen, it is time to shape them. Cover a baking sheet with parchment paper and sprinkle a light layer of cornmeal on the parchment. Turn the dough out onto a lightly floured surface. Roll the dough out into a rectangle, until the dough is about 1/2 inch thick. Cut the English Muffins into 12 equal squares, or more if you would like them a little smaller.
Place the cut English Muffins on the baking sheet an inch apart and cover with a damp tea towel to rise again. This rise will take about 4 hours. You want them to be puffed slightly, almost doubled in size.
When ready to cook, heat the oven to 350 degrees. Heat a skillet to medium heat and grease the bottom with a little butter. Cook the English Muffins in batches of 3-4 for 4 minutes on each side, or until they are golden. Place them back on the baking sheet and bake in the oven for 5 minutes.
Let them cool for 30 minutes before cutting them. Store at room temperature for up to a week or in the freezer for up to three months!
