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