In a large bowl, mix the starter, milk, honey, and butter until mostly smooth.

Add the flour and salt.

Stir until a shaggy dough forms.

Rest the dough for 20 to 30 minutes.

Knead for 3 to 5 minutes, until smoother.

Cover and let rise until puffy, about 4 to 8 hours.

Sprinkle in the baking soda and knead gently until fully worked in.

Chill the dough for 30 minutes if it feels very sticky.

Roll the dough to about 3/4-inch thickness on a cornmeal-dusted surface.

Cut rounds with a 3-inch cutter.

Place rounds on a cornmeal-dusted tray and rest 30 to 45 minutes.

Heat a skillet over low heat and lightly grease it.

Cook muffins for about 5 to 7 minutes per side.

If needed, finish them in a 300°F oven for 5 minutes.

Cool before splitting with a fork.