Mix together the sourdough starter, water, and flour in a glass bowl. Cover the top with a cheese cloth or lightly with plastic wrap. Allow to ferment until doubled – about 12-24 hours. The longer it sits, the more sour flavor it acquires.
After fermenting, add in the honey, baking soda, and salt. Mix together.
Heat your cast iron skillet on low for a few minutes and allow the butter to melt. Position greased wide mouth jar rings in your skillet. Add about 2 tablespoons of dough to the center of the rings. Allow to rise for 10 minutes then increase the heat to medium.
Continue to cook until browned then flip to the other side and cook for 3-4 minutes until browned as well. Remove from heat and gently remove the jar rings.