Mix together water, milk, starter and olive oil

Add in the flours and salt and mix until no dry flour remains

Allow to rest, covered for 30 minutes

After resting, knead the dough for 4-8 minutes until it comes together and makes a smooth ball

Allow to rest covered for 15 minutes, stretch and fold, rest 15 minutes, stretch and fold, rest 30 minutes, stretch and fold

Allow to rise at room temp until the dough has increased in size by 50% (If you want to skip the cold ferment and shape and cook these on the same day, let rise to 75%)

Once dough has increased by 50%, place in the refrigerator overnight or up to 72 hours in a very cold fridge (skip this step if you are cooking them same day)

Remove the dough from the fridge and portion out to 85g for each muffin and shape into a tight ball

Coat both sides of the dough with cornmeal and place on a parchment paper lined pan

Lightly cover and allow to rise at room tempature until they look slightly puffier and the dough doesn't bounce back quickly when pressed. This usually takes 1-3 hours depending on ambient temperature

When the dough has risen, preheat your griddle to 285-295 degrees fahrenheit

When preheated, place oiled english muffin rings on the griddle and place one muffin in the middle of each ring

Cover the muffins with a lid or an overturned pan and allow to cook for 6 minutes

Flip the muffins and press them down slightly to make sure they cook flat and allow to cook for 5 more minutes

Remove from heat and allow to cool slightly before fork splitting and enjoying!