In a large mixing bowl, combine starter, milk, and 2 cups of the flour; mix together with a large spoon, cover loosely, and set aside at room temperature for about 8 hours or overnight.
Mix 1/2 cup of the flour, the sugar, salt, and soda; sprinkle over dough; thoroughly mix in.
Turn this very stiff dough out onto a board floured with the remaining 1/4 cup flour; knead for 2 to 3 minutes or until no longer sticky€”add flour if necessary.
Roll dough out to a 3/4-inch thickness.
Use a 3-inch cutter (a 7-oz.
tuna can with ends removed makes a good cutter) to cut out 12 muffins.
Place muffins 1 inch apart on a cooky pan or waxed paper which has been sprinkled with cornmeal.
Sprinkle more cornmeal over top.
Cover with a cloth or waxed paper; set aside in a warm place to rise€”about 45 minutes.
Bake on a lightly greased electric griddle set at 275°, or in a frying pan over medium heat, for 8 to 10 minutes per side; turn once.