The night before, gather the ingredients for homemade English muffins. Mix together sourdough starter, honey and milk in the bowl of your stand mixer until just combined.
Slowly add four cups flour (one-to-two cups at a time) and mix on low using the dough hook attachment until all the flour is incorporated. Cover bowl with a clean tea towel topped with a plate; allow to soak for 12-16 hours (or overnight).
The next morning, sprinkle baking soda, parmesan cheese, herbs and salt over the surface of the dough and knead dough to combine.
Flour a clean surface or large board with 1/2 cup flour. Knead dough until it is somewhat stiff. You may add more flour if needed. I usually add anywhere from 1/2-1 cup flour, depending on hydration level of your starter. (The dough should be moist, but not sticking to your hands.)
Continue to knead by hand for five minutes until a smooth ball is formed.
Using a rolling pin, roll dough out to about 1/2-inch thickness. Flip dough and add more flour to your work surface as needed to keep it from sticking.
Cut dough with a three-to-four-inch round cookie cutter. (Or use a wide-mouth mason jar lid!)
Line a sheet pan with waxed paper and sprinkle with corn meal. Arrange English muffins on pan, leaving about 1/2-inch between rounds. Sprinkle the tops of the muffins with additional corn meal, pressing into muffins lightly with your hands. Cover with a tea towel. Let muffins rise in a warm place until doubled in size (about an hour).
Cooking homemade English muffins
Heat a cast iron skillet or large griddle over medium-low heat. Preheat your oven to 325 degrees F.
Add one-to-two tablespoons avocado oil to the pan. Gently transfer as many muffins to the pan as will fit.
Cook on one side for five minutes, until golden brown. Flip muffins; cook five minutes more. Use the back side of your spatula to flatten the muffins if they puff up too much.
Transfer homemade English muffins to a sheet pan. Continue with remaining muffins. Finish by baking in the oven for 20 minutes at 325 F. Eat immediately, or let cool completely and store in an airtight container