Add the remaining ingredients except the bicarbonate and knead well for 10 minutes.
Cover the bowl with a shower hat and leave on the counter for 4 hours.
Scrape the dough out onto a floury surface and sprinkle over the bicarb. Do this through a sieve as it has a tendency to ball up and you really want it well distributed.
Gently knead the dough just to incorporate the bicarb and then pat the dough into a disc about 2.5 cm thick.
Scatter some coarse corn meal or semolina on the counter and place the dough on top. Flour the top with normal flour just to prevent the cutter from sticking.
Cut the sourdough English muffins with a large scone cutter
Using an 8 cm (or so) cutter with straight sides, cut out the muffins and flip them over on to a baking tray that you have lined with corn meal or semolina.
Cover them with plastic and let them rest for 2-3 hours or until they pass the probe test.
Fry the sourdough English muffins in a heavy frying pan
Heat a frying pan to medium high and place the muffins in. Cook them for 8 minutes on one side and then flip them and cook them for 8 minutes on the other side.
Test to see if the sourdough English muffins are done - 98 degrees celsius
This is a time when a probe thermometer comes in handy to see whether they are cooked.
The traditional way to split open an English muffin is by "forking it" all the way around
Let them cool completely on a wire rack.