In a medium-sized bowl, combine the sourdough starter, milk, honey, and 4 cups of flour. Cover and let it ferment at room temperature for approximately 8 to 10 hours until bubbly and active.

After the fermentation, sprinkle baking soda and salt over the dough along with 1 cup of flour. Knead the dough for about 5 minutes using a stand mixer or 10 minutes by hand until smooth. Add additional flour if the dough is sticky.

Allow the dough to rest for 10 to 15 minutes to relax the gluten, making it easier to roll out.

Roll the dough out to about 1/2 inch thickness. Use a 3 to 4 inch round cutter or glass to cut circles. Place them on a lightly greased, cornmeal-dusted baking sheet. Re-roll scraps to make up to about 18 small or 9 large muffins.

Cover the muffins loosely with oiled plastic wrap and let them rise for about 1 hour until puffy.

Preheat a griddle to 325°F (medium-low heat). Generously dust the cooking surface with cornmeal or semolina and lightly spray with oil if the surface is not non-stick.

Place muffins on the griddle and cook for 5 to 6 minutes per side, covering the pan if using one, until golden and cooked through. The internal temperature should reach 190°F.

Let the muffins cool slightly. Split them with a fork to reveal the classic nooks and crannies before serving with butter, jam, or your favorite toppings.