1½ cups lukewarm water
5-6 cups all purpose flour
1 Tbsp salt
1 Tbsp suagr
cornmeal, to sprinkle on pans
Pour one cup of the starter into a large mixing bowl. Add the warm water and about 3 cups of flour. Beat vigorously. Cover this sponge with plastic wrap and put it aside to work. This period can be very flexible but allow at least 2 hours and up to 8 hours. A longer period (at a lower temperature) will result in a more sour flavor. Hence the word Sourdough! After the dough has bubbled and expanded, remove the plastic wrap. Blend in the salt, sugar, and remaining 2 cups of flour. Mix until the dough comes together, then knead, using your hands, an electric mixer, or a bread machine set on the dough cycle, until the dough is smooth and elastic. Add only enough extra flour to keep the dough from sticking. Place the dough in a lightly oiled bowl, cover, and let it rise until doubled, 1 to 2 hours. Divide the dough in half. Shape each half into an oval loaf, and place on a lightly greased, cornmeal-sprinkled baking sheet. Cover, and let rise until doubled (this can take up to 2 hours). Place a pan full of hot water on the bottom rack of your oven and preheat to 450°F. Remove the cover, slash the tops, and bake for approximately 20 minutes, until golden brown. Remove from the oven, and cool on a baking rack.