Finer cornmeal for less grittiness, slightly more even shaping. Only three out of the dozen left for tomorrow. (First attempt.) Recipe from The Sourdough Baker: Mix: - 300g water - 50g milk (I used Oatley) - 30g oil - 100g starter (about 100% hydration) - 500g bread flour (so (300 + 50 + 50) / (500 + 50) = 73% hydration) - 9g salt Ferment during the day, refrigerate overnight (or whatever schedule works for you). The original recipe has a fairly strict schedule of stretch-and-folds, I did one before refrigeration. Cut into 12 pieces. Use pinkies to draw towards you to form into balls. Dust both sides in fine cornmeal in a bowl, then set in greased rings on a lightly dusted baking sheet. Proof until 1.5x, a couple hours at 90F. (The original recipe proofs longer.) Cook on med-high heat (as for pancakes) on a griddle, 3 minutes per side. Bake 15 minutes at 350F (may need to run multiple timers so you can bake each batch as they come off the griddle). Cool 10-15 minutes, enjoy!