Instructions: Starter:
1 c. spring water at 75 degrees
1 tsp. dry or moist yeast
1 c. white flour
1/2 c. whole wheat flour

Mix water and yeast and allow to sit for one minute. Add flour with ten strokes. Let sit 2 to 10 hours at room temperature or 12 to 15 hours in the refrigerator. (If done in the refrigerator allow two hours for the dough to return to room temperature, covered with plastic.)

Add:
5 c. spring water
1 tsp. dry or moist yeast
10 - 15 c. flour
(can use a combination of white and whole wheat)

1 Tbsp. salt

Knead for 15 minutes. Let rise for 2 to 3 hours, covered with a damp towel.

Push down and let rise for 30 minutes. Shape and let rise for 2 hours uncovered. Form and bake at 450 for 20 minutes and then at 400F for 20 minutes.

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