In a large glass bowl, mix together all of the ingredients, including your sourdough starter and bring it together to form a dough. The dough will be quite sticky. Gently knead the dough to bring it together.

Once you have a dough formed, cover it in plastic wrap and set aside for around 12 hours to ferment at room temperature. You want the dough to rise (it doesn't need to double though). It should rise at least half in the bowl and become a smoother, structured dough.

Once you're happy with the dough, you can wet your hands and gently shape your dough into a rough ball by performing a set of stretch and folds. This will deflate the dough – but don't worry. Now leave the dough to rest for around 30 minutes.

Dust your work surface with corn meal and then ease the dough out of the bowl. Sprinkle corn meal on the top of the dough too.

Gently press the dough into a rectangle using your hands. Using a rolling pin, gently roll your dough to around ½ - ¾ inch thick.

Using a biscuit cutter (or glass or plastic tumbler) gently cut out rounds of your dough and place them on a baking sheet lined with parchment paper and dusted with corn meal.

Cover the muffins with a tea towel and leave to rest for around 30 minutes.

Heat a fry pan or skillet on the stove top. Place 4 - 6 muffins in your skillet, cover with the lid and cook for around 6 minutes on each side.

Once they are golden on each side, take off the heat and allow to cool. Repeat the process until all of the muffins are cooked.

Once they are cool, use a fork to split them and enjoy them with butter or toast them for extra golden goodness!