Instructions: The sourdough starter:
Foods including wheat sour because of the action of microorganisms which are always present in the air. The basic principle of making a sourdough starter, then, is simply to let some flour "sour" or "spoil" over the course of a few days. Mix 1 C water with 1 1/2 C whole wheat flour. Put the mixture in a plastic, ceramic or glass (but not metal) bowl, and leave it open to the air for 2-3 days. If a crust forms, stir it in. Add more flour to make a soft dough, cover and let it sit a couple more days. By this time, the dough should have a distinct sour smell. To promote the souring, use water in which potatoes, pasta, rice or other grains have been cooked. Some bakers like to add a small amount of active dry yeast to the initial batter.

The Bread:
Put the sourdough starter into a bowl with the warm water. Add 2 C of the whole wheat flour and mix well. Add another 2 to 2 1/2 C of the whole wheat flour to form a thick batter, (or sponge) and beat it with a spoon to incorporate lots of air. Cover and let it set overnight, 8 to 10 hours in a moderately warm place such as a gas oven with the pilot light lit. You dont need the warmth, but the dough will take a lot longer to sour.

In the morning, remove 2 C of the sponge and use it to replenish your supply of starter. Dissolve the yeast in the warm water, and stir it into the remaining batter, along with the salt. Fold in the white flour, 1/2 a C at a time, turning the bowl a quarter turn between folds to approximate the action of kneading. When the batter becomes too thick to continue in this way, turn it out onto a floured board and knead for 5 to 8 minutes, until the surface is smooth and satiny. Place the dough in an oiled bowl and turn it over to make sure that the top is covered in oil; Then set aside in a warm place to rise until it has more than doubled in size, about 1 1/2 hours.

Sprinkle cornmeal on a baking sheet. Punch the dough down, shape it into 2 round loaves and place them on the baking sheet with several inches of space between them to give them room to rise. Brush or spray the tops with water, and let the loaves rise until they have more than doubled in size, about 40 minutes.

Preheat the oven to 425F and place an empty pan on the bottom shelf, so that it will be hot when the bread is ready to bake. Make several cuts in the surface of the loaves, to allow the bread to expand without tearing. We often make a "tic-tac-toe" cross-hatching of cuts about 1/2 an inch deep and an inch apart across the whole surface. Place the bread in the oven, and pour a cup of hot water into the hot pan in the bottom of the oven being mindful that it will immediately begin to steam. Quickly close the oven door to keep the steam in. Bake the bread for 35 to 40 minutes, until a solid crust has formed, well browned on the bottom and lighter brown on the top. The loaves will sound hollow when thumped. The water in the pan should have steamed away, so the bread finishes baking in a dry oven. If the water has not gone in 25 minutes, remove the water pan from the oven. Take the finished loaves and turn them out onto a wire rack to cool.

The Stone and Peel

If using a pizza stone and peel, put the stone in the oven on the top shelf at the same time as the empty pan goes on the bottom shelf, and allow both to preheat for about 20 minutes. Dust the wooden peel generously with flour then scatter cornmeal over the flour. Set the loaves on the peel to rise, and when they are ready, slide them onto the heated stone. Add the hot water to the empty pan and close the oven door quickly to trap the steam. It may take a little less time to bake the bread on the stone than on a metal tray.

Makes 2 loaves, about 2 Lb each.

NOTES : This sturdy bread, which has a distinct, sour flavour, uses both a sourdough starter and yeast for leavening. The starter, can be made at home from the recipe given here, or bought commercially which is then mixed with fresh flour and water to form a thick batter which sets overnight. The fermentation which takes place at this time is what gives the bread its sour flavor and smell. In the morning, a portion of the batter is removed to provide starter for future use.

Both whole wheat and white flour are used so that the bread has an ample wheat flavor without being too heavy. You can vary the proportions of flour and a baking stone is excellent for this bread. You may have to bake one loaf at a time, or change the shape of the loaves to fit. Instructions for using the stone and peel (wooden paddle) are given at the end of the recipe.

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