Take your starter out of the fridge. Stir, and let the jar sit on the countertop until it reaches room temperature. (Normally 1-2 hours). Pour approximately 6 tablespoons of starter into your mixing bowl. Add warm water, flour, honey, and salt. Mix well by hand or with a mixer. The dough may be sticky. Butter your bowl and your hands and mound the dough into a ball. Cover with plastic wrap or a wet towel. Let it rise 6-12 hours. Grease the countertop and roll out the dough so you can cut the shapes of the Sourdough English Muffins into 3-inch circles. Place some parchment paper on your cookie sheet and sprinkle some cornmeal evenly on the paper. After cutting the muffins place them on the parchment paper, then sprinkle cornmeal over the top of the muffins. Cover with plastic wrap and let rest for 60 minutes. Preheat a greased cast-iron skillet over low to medium heat or an electric skillet to 350 degrees. Cook the muffins for about 10 minutes on each side. When thoroughly cooked the temperature inside of the muffins should read 190 degrees with an instant-read thermometer. After cooking, cool the muffins on a cooling rack.

***Feed your sourdough starter in a quart mason jar with l scant cup flour and 1/2 cup of filtered water. Stir until thoroughly mixed and place the jar on your countertop for 4-5 hours before placing the jar in the refrigerator.