Whisk together 3/4 cup bread flour, 1/2 cup water and 1/2 teaspoon active dry yeast until smooth and thoroughly combined. Allow starter to sit, covered for 1-12 hours, the longer the better. Starter will become bubbly and grow in size.

In the bowl of a stand mixer combine whole milk and 1 teaspoon of active dry yeast. Add starter mixture and stir to dissolve.

Whisk in sugar, butter and salt. Switch to the dough hook attachment and add 3 cups of flour. On a slow speed, mix until dough begins to come together. Increase speed and knead dough until it becomes a smooth ball 5-8 minutes. If the dough is sticky, add flour as needed.

Transfer dough to a bowl lightly coated in oil. Cover and place in the fridge overnight or up to 3 days.

Turn dough out onto a lightly floured surface and divide into 12 pieces. Roll each piece into a smooth ball.

Place balls on a baking sheet lightly coated with cornmeal. Allow to rise for 1-2 hours until dough is fluffy.

Warm a skillet over medium heat. Melt a small amount of butter in the skillet. Cook each ball of dough 5-6 minutes per side until golden brown. Flip and repeat. Repeat for remaining dough.