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12 hours before you plan to mix the dough, add the ingredients to make ½ cup (100 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature.
Add 100g of the active starter and the rest of the ingredients (except corn meal) to a large bowl and use your hands to mix until well combined. Cover and let rest 30-60 minutes.
Turn the dough out onto a floured surface and knead the dough by hand for 5 minutes.
Place the dough back into the bowl, cover and let ferment on the counter at room temperature 8-12 hours.
Turn the dough out onto a floured surface, flour the top of the dough and press it out using your fingertips until it is ½" in thickness.
Use a 3" biscuit cutter to cut rounds and place them on a parchment lined baking sheet that's been sprinkled with cornmeal.
Sprinkle the tops with cornmeal, cover with a tea towel and allow to rise for 1 hour at room temperature.
Preheat your non-stick skillet over LOW heat. Place 4 muffins into the skillet spaced 2" apart, cover and cook the first side for 4 minutes. Turn the muffins over and cook for an additional 4 minutes.