Overnight Starter:
1/2 cup starter
1 cup milk
2 cups flour
Mix and let stand at room temperature overnight.
Add:
1/2 cup flour
1 tablespoon sugar
3/4 teaspoon salt
1/2 teaspoon baking soda
Knead on floured board 2-3 minutes until no longer sticky. (can add up to another 1/4 cup flour if needed)
Roll dough to 1/2-3/4″ thick on a board sprinkled with cornmeal flipping so both side are covered with cornmeal. Cut muffins with a 3″ cutter. Cover with a cloth or wax paper, set aside in a warm place to rise 45 minutes. Bake on a lightly greased griddle over medium heat 8-10 minutes per side.