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In a large bowl, stir together 240 ml active sourdough starter and 480 ml warm water (about 37 °C). Add 600 g plain flour, 25 g caster sugar and 10 g fine sea salt. Mix until a shaggy dough forms, then cover with cling film and leave to ferment at room temperature for 8–12 hours.
Once fermented, sprinkle 5 g bicarbonate of soda over the dough and fold in gently until evenly combined.
Lightly dust a work surface with plain flour, turn out the dough and pat or roll to about 1.3 cm thickness. Use a 7.5 cm round cutter to stamp out muffins, re-rolling any scraps as needed.
Place the muffins on a baking tray dusted with polenta, sprinkle the tops with a little extra polenta, cover loosely and leave to prove in a warm place for 30–60 minutes, or until puffed up.
Heat a heavy-based frying pan (or cast-iron pan) over a low–medium heat. Add a knob of unsalted butter, then cook the muffins for 5–7 minutes on each side, adding more butter as needed, until golden and cooked through (an internal temperature of about 93 °C).
Transfer the muffins to a wire rack to cool slightly. Use a fork to split them open, then toast and serve warm with butter and jam, or use for sandwiches.