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!