Starter:1 c. spring water at 75 degrees1 tsp. dry or moist yeast1 c. white flour1/2 c. whole wheat flour
Add:5 c. spring water1 tsp. dry or moist yeast10 - 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.