Step 1 Whisk together warm milk, melted butter, honey, and active sourdough starter in a large mixing bowl until smooth.
Step 2 Add bread flour and salt. Mix with a spatula or hands until a shaggy sticky dough forms.
Step 3 Knead dough on a lightly floured surface for 6 to 8 minutes until smooth and slightly tacky. Alternatively perform 3 to 4 sets of stretch and folds at 30 minute intervals.
Step 4 Cover the bowl tightly and let the dough ferment at room temperature for 8 to 12 hours or overnight until doubled in size and bubbly.
Step 5 Turn the risen dough onto a generously cornmeal-dusted surface. Sprinkle baking soda over dough if using and gently fold in.
Step 6 Pat dough to ¾ inch thickness. Cut rounds using a 3 inch biscuit cutter. Reshape scraps and cut remaining rounds.
Step 7 Place rounds on cornmeal-dusted parchment paper. Dust tops with cornmeal. Cover and let rest for 30 to 45 minutes until puffy.
Step 8 Heat a cast iron skillet or griddle to medium-low heat around 300 to 325°F. Cook muffins for 6 to 8 minutes per side until deeply golden brown and internal temperature reaches 190 to 200°F.
Step 9 Cool on a wire rack for 10 minutes. Split with a fork around the circumference and gently pull apart to reveal nooks and crannies.
