In your stand mixer, add the water, milk, olive oil, honey, sourdough starter, and salt. Add one cup of the freshly milled flour, and then turn the stand mixer on to medium speed.

As it mixes, add the remaining 1 3/4 cup to 2 cups of fresh milled flour, until the mixture feel somewhat stiff. It may still stick to the bottom of the bowl some; this is fine. Allow it to knead for 5-10 minutes.

Remove the dough to an oiled bowl; cover, and allow to ferment for about 6-8 hours (or less, if your room is fairly warm). The dough will rise, but not completely double.

Once the dough has fermented, turn it out onto a lightly floured surface. Divide the dough into 12 parts. Roll each piece of dough into a cylinder about 8 inches long and 3/4 of an inch in diameter. Shape each into a knot.

Spray a baking sheet with non-stick spray. Place the shaped garlic knots onto the prepared baking sheet. Cover and allow to rise for about an hour, or until somewhat puffy (this may take anywhere from 30 minutes to 2 hours, depending on the temp of your room).

When almost ready to bake, preheat the oven to 350 degrees Fahrenheit. Bake the fresh milled sourdough garlic knots at 350 degrees for 25-30 minutes, or until lightly golden.

While baking, melt the butter and combine the garlic granules, salt, and parsley in the melted butter. When the garlic knots are finished baking, brush with the garlic butter. Sprinkle with the shredded parmesan cheese to finish.