The night prior, in a large bowl combine 2 cups flour, water and sourdough starter. Cover and let stand overnight. Combine the milk, sugar, salt, baking soda and 1/2 cup flour in a bowl. Add to sour dough mixture; mix well. Turn onto a floured surface; knead until smooth and no longer sticky. (It’s pretty runny at this point. I use my dough scraper to start incorporating flour.) Add more flour as needed. I add flour until it’s just barely workable without being super sticky. Flour your surface and roll into 1/2? thickness. Cut with a 3? round cookie cutter. Grease baking sheets and sprinkle liberally with cornmeal. Place muffins on sheet and top with cornmeal. Cover and let rise in a warm place until doubled, about 45 minutes (make sure to spray your plastic wrap with Pam or you will have a problem). In a lightly greased griddle or electric skillet, cook muffins at 250 to 275 degrees for 5-6 minutes until just barely browned. Turn and cook 5-6 minutes longer until golden brown. Cool on rack.