In a large bowl, whisk together the active starter, milk, and honey together.

Add in the flour, slowly while mixing. Mix until the dough forms then stop.

Cover down well with cling wrap and a kitchen towel and leave to stand at cool room temperature for at least 12 hours but up to 16 hours.

Mix the salt and bicarbonate of soda together. Scatter this mixture over the surface of the dough.

By hand stretch and fold the dough for five minutes or so on a floured surface. This is firm dough, keep on kneading until the dough comes together in a clean ball that can easily be rolled and does not stick to your hands.

Cover and rest the dough for about 20 minutes, this will make it easy to roll it.

Roll the dough to about ½ inch thick. Using a 3-inch cutter cut out the muffins. You should get 12 muffins from this batch.

Place on a sheet pan which has been dredged with flour or semolina. Allow a little space between them. Cover the pan loosely and proof for about 45 minutes.

Heat a large non-stick pan or griddle on medium/low heat. Rub with a little oil or butter if you are worried about sticking.

Place 3 – 4 muffins on the pan at a time. Cover the pan with a lid and allow to bake until the muffins are dry on top and golden-brown underneath, about 4 -5 minutes.

Turn the muffins over and continue to bake uncovered until golden brown, roughly 3-4 minutes. Continue to bake the remaining muffins.

Allow the muffins to cool completely before enjoying them split and spread with butter, jam, or use as sandwich bread. Store at room temperature for up to 3 days or they can also be frozen for 6 weeks.