Put the sourdough starter into a bowl.

Add water and stir it in.

Add the flour. Stir it in thoroughly.

Cover the bowl loosely with a piece of cheesecloth or a tea towel and place in a warm place to rise for at least a few hours. If you have the time to wait, let it rise all day, overnight, or up to 24 hours total.

Sprinkle the baking soda over the risen dough.  Add the maple syrup.

Add optional salt, if using.

Mix it up completely, using a wooden spoon, dough hooks with a mixer, or your clean hand(s), if necessary.  If the dough is sticky, flour your hands.

Shape into one big round or several small rounds.

Heat oil or melt vegan "butter" at medium-high heat in an oven-safe skillet that has a lid.  Place your large round dough shape, or small rounds, into the prepared pan.  Keep heat at a medium-low setting.  Cover with lid.

Keep checking every 5-10 minutes to see that the dough is cooking and not burning.

For wedges, flip the whole thing over.  Keep cooking and checking every 5 minutes.  If necessary, place it in the oven to make sure the dough cooks all the way through.  Just like before, check every 5 minutes or so.

Optional- score before placing in the oven.

Cut into wedges when done.  Serve warm.

For more of a biscuit shape, flip the smaller rounds after the one side is cooked well, but not burned.  Keep checking every 5 minutes or so until done.  Serve warm.