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Combine the yeast, sugar, water, starter, and oil in a the bowl of a stand mixer fitted with the paddle attachment.
Add the flours and salt and mix until combined.
Switch to the dough hook and knead on low speed until smooth - about 5 minutes.
Cover and rise for 1-1 ½ hours, until roughly doubled in size.
Turn dough out onto a lightly floured surface.
Divide into 8 equal portions - about 133 grams each (or 16 portions if making mini rolls).
Shape into loaves and place on parchment-lined baking sheets.
Cover and rise 45 minutes longer, until noticeably puffed up.
Preheat oven to 400 degrees.
Brush loaves with water, sprinkle with corn grits (if using), and score lightly down the centers.
Bake 18-20 minutes, until baked through to an internal temperature between 200 and 210 degrees and lightly browned.
Transfer to a wire rack to cool.