2nd go at sourdough English muffins

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!