Make the dough: In a small saucepan, warm the milk, water and butter together. Cool slightly before adding to the dough. In a large bowl, add the sourdough starter and sugar. Pour in the warm milk mixture while whisking to combine. Add the flour and salt. Mix with a fork to form a rough dough, and then finish by hand to fully incorporate the flour. Cover with a damp towel and let rest at room temperature for 30 minutes. After the dough has rested, work the dough into a semi-smooth ball.

Bulk Rise: Cover the bowl damp towel. Let rise at room temperature 70 F (21 C) until double in size, about 8-10+ hours. Once risen, chill overnight in the fridge (re-wet the towel). Or, jump to the next step for same-day preparation.

Shape: Remove the cold dough onto a floured work surface. Rest for 10 minutes. Cut the dough to 86g (approx) each and shape into a ball, generously coat with flour and roll out with a small rolling pin. Place on baking sheet to rise.

Second Rise: Cover the dough with a damp towel or inverted rimmed sheet pan. Let rest at room temperature until noticeably puffy, about 1-2 hours or more depending on temperature.

Cook The English Muffins: Warm a large, non-stick skillet over low heat. Do a test batch: place one round of dough into the pan. Cover with a lid. Cook on one side for 6-8 minutes, checking at the halfway mark for even browning. Lower the heat if necessary. Flip the dough over, cover, and cook the other side for 8-10 minutes. Repeat to cook the rest of the dough. When the English muffins are ready, they should feel lightweight and the sides should spring back when pressed gently.