Instructions

• Add the milk, water, and butter to a small saucepan. Bring to low heat to warm the liquids, and just melt the butter.
• Meanwhile, mix the starter, sugar, and salt in a large bowl using a dough whisk. Carefully pour in the warm liquid mixture. 
• Add the flour one cup at a time, and mix until the dough just comes together to form a shaggy dough. Over with a damp cloth and allow to rest for 20 minutes. This step is all the more important if you use freshly milled flour. 
• Once the dough has rested, add additional flour, one tablespoon at a time, if needed. Gently knead to form a smooth ball. Cover with a damp cloth and let it rise for 8-12 hours until doubled in size. 
• When you are ready to bake, divide the dough into 12 equal balls, folding the side under to create a smooth surface. 
• Flatten each dough ball to about 1/2 inch thick. Sprinkle both sides with cornmeal. Place on a baking sheet to rest. 
• Cove with a damp towel and allow to rest for one hour. 
• Warm a large skillet; I prefer cast iron over low heat. Place a few rounds of dough in the skillet, keeping in mind not to overcrowd. Cook on one side for about 8 minutes, checking part way through the light and browning, then flip and cook on the other side for an additional 8 minutes. 
• Once cooked, place the muffins on a wire rack to cool. If desired, check to see that the internal temperature is about 220 ℉. 
• Repeat the process until all the English muffins are cooked. 
• If they seem undercooked, place them on the baking sheet and bake at 300 ℉ until cooked through.