In a large bowl or mixer add the flour and salt. Mix until salt has combined with the flour. Make a well in the middle of the bowl and pour in the activated yeasty liquid. Slowly mix the flour into the liquids with a wooden spoon or with your dough hook on the stand mixer.

After the liquid has been completely soaked up evenly by the dough and it's all sticky, add the oil (fat) and mix it well into the dough. Once the oil has been incorporated, remove the dough from the bowl, scraping any remaining dough stuck to the side of the bowl. Place the dough on a floured surface and begin the kneading process.

Knead the dough until smooth elastic. Up to 10 minutes.

Place the dough into lightly oiled bowl. Add a little oil to beeswax wrap or plastic wrap and cover the bowl, ensuring the oil side is down. Cover with a kitchen towl and place the bowl in a warm spot.

Leave the dough undisturbed in the warm spot for one hour. After one hour they dough will have doubled in size.

Remove the towel and wrap from the dough and give it a punch in the middle. The dough will deflate. Remove the dough from the bowl and place on a floured surface.

Roll out the dough to ½ inch of thickness and cut the muffin circles.

Sprinkle half the cornmeal evenly on the baking sheet lined with parchment or a baking mat (ideal). Place the cut muffins on top of the cornmeal. Evenly sprinkle the remaining half of the cornmeal on the muffin tops. Cover with a clean kitchen towel and let rise for 30 minutes.

Once they have risen again you are ready to cook them. I recently was gifted a cast iron skillet from my mother-in-law and used this. I heated up the skillet over high heat, then turned it down to med-low. I added some more coconut oil and the muffins. Let them cook for 7 to 10 minutes on each side. I kept them warm in the oven at 170 degrees until I was done cooking all of them.

Or use the America Test Kitchen cooking method: preheat oven to 350˚ F with the oven rack in the middle of the oven. Heat a skillet over medium-high heat for two minutes. With a metal spatula, place 4 muffins in the skillet, cook for 3-6 minutes per side until the muffin is well browned. DO NOT PRESS MUFFIN DOWN. Transfer muffin to clean baking sheet bake for 10 minutes, until side are firm and inner temperature has reached 205˚ - 210˚ F. Repeat process with remaining muffins. Transfer cooked muffins to a wire rack and let cool at least 15 minutes before eating.

To serve: split muffin with a fork (ideal) or knife (acceptable) and toast before serving.