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Place one cup (227g) of starter into a medium-sized bowl. Stir in the sugar and salt, then the baking soda. The batter should rise and bubble slightly, before becoming almost billowy.
Heat your fry pan over medium-low heat – 150°C is perfect. Lightly grease the surface with cooking oil (if your pan isn't non-stick), then melt a square pat of butter atop the oil.
Lightly grease four English muffin rings (1" high and 4" wide) and place on the pan. Divide the batter evenly among the rings using a generously heaped muffin scoop. Each ring will take a generous ¼ cup of batter.
Cook for approx. 5 minutes, until the tops are set and full of small holes. Carefully flip the crumpets over, removing the rings, and continue to cook for an additional 3 minutes, or until they're golden on the bottom.
Remove the crumpets from the heat and allow to cool slightly.
Enjoy the crumpets warm, split and spread with butter and jam. Or toast to brown and crisp them before serving.
Store leftovers at room temperature for several days. Or, wrap them well and store them in the freezer.