Use your sourdough starter to have freshly baked Sourdough English Muffins tomorrow morning!
In the bowl of a stand mixer fitted with the dough hook attachment, mix all of the ingredients together (besides the cornmeal) on low for 5 minutes.
Cover the dough and let it sit on the counter overnight (10-14 hours).
The next day, turn the dough onto a floured surface, add flour to the top of the dough, and use your fingertips to press out the dough to a 1/2-inch thickness.
Using a biscuit cutter, round cookie cutter, or tall kitchen glass, press into the dough and place each biscuit onto a parchment-lined baking sheet that has been sprinkled with cornmeal.
Sprinkle more cornmeal on the tops of the biscuits and cover with a towel to let them rise for 1 hour.
Preheat a nonstick skillet (make sure you have a cover for it) over low heat. Place 4 muffins (or how many fit) into the skillet. Cover the skillet and cook for 6-8 minutes. Turn the muffins over and cook for 6-8 more minutes, or until golden brown.