Add the flour, starter, water, eggs, butter, came sugar, and sea salt to the bowl of your KitchenAid mixer. Mix on low just until it comes together.

Crank the mixer on notch 3 or 4 and let it mix away for a good 4-5 minutes. You might need to add additional flour (1 Tbsp at a time) - especially if your starter is a wet one.

After 4-5 minutes, the dough should come together nicely around the hook, with some still being stuck on the bottom and sides of the bowl.

Dust your counter with flour, drop the dough on the counter. Flour the dough to make it more workable, and knead with your hands for 3-4 minutes.

Wash out your mixer bowl, then grease with oil - drop the dough in there and cover tightly. Set it in a warm spot in the kitchen, it should double in size over 4-5 hours (or more if nneeded).

Dust your counter with more flour/semolina. Dump the dough out once aagain, and push into a large circle, 1" in thickness.

Dust your sheet pan with flour/semolina. Be liberal - the muffins will stick. Place your cut muffins on the sheet pan, cover loosely with a damp rag or with plastic.

Allow the muffins to rise for another 45-50 minutes. Once that time haas passed, heat your cast iron skillet or double skillet between low/medium.

Once hot, place the cut out muffins on the pan. Cook for 4-5 minutes on each side, until light brown. Fiip, and repeat.

Transfer to a wire rack and cool. Repeat until all have been cooked.

Once cooled, enjoy - if not eating immediately, store in a zippered gallon bag.