From the kitchen of Stephanie Knewasser
1 c ripe (fed) sourdough starter
1 3/4 c warm, not hot, water
4 1/3 c flour
1 Tbsp salt
1 1/2 tsp yeast
Combine in a large bowl.
It will be sticky.
Cover.
1st Fold
In 1 hour, pinch dough at one side of bowl, pull it across dough ball.
Turn bowl a quarter turn, repeat.
Do this 5 or 6 times.
Cover.
2nd Fold
In 1 hour, repeat pinch method.
Cover.
If desired, you can refrigerate at this point for up to 36 hours.
If refrigerating, bring to room temp before resuming.
Sprinkle corn meal in bottom of dutch oven.
Dump the dough into the dutch oven.
Cover.
Let rise until doubled.
Preheat oven to 450
Spritz dough with water.
Dust flour over the dough.
Score with a bread lame.
Put in oven.
Bake until golden, about 1 hour.
Let cool on a wire rack before slicing.
NOTES:
Sourdough starter needs to be fed weekly.