By Hand

Cut the starter into small pieces in a large mixing bowl.  Add all but 1 to 2 tablespoons of the water and mix until the starter is in fine shreds and the liquid is chalky white.  Stir in the whole-wheat flour and most of the all-0ppurpose flour, 1 cup at a time.  When the dough is a fairly rough and shaggy mass, stir in the salt dissolved in the remaining water.  Knead on a floured surface, sprinkling with up to ½ cup additional flour and using the dough scraper to scrape up the fine film of dough that will accumulate on the work surface, as well as to turn and lift the dough.  After about 5 minutes of kneading, slam the dough down hard several times to help develop the gluten.  Continue kneading until the dough is smooth, a total of 8 to 12 minutes. The dough should still be soft, moist, and sticky.

By Mixer

Mix the starter and all but 1 to 2 tablespoons of the water with the paddle in a large mixer bowl.  Mix in the flours and then the salt dissolved in the remaining water.  Change to the dough hook and knead at medium speed until soft, moist, and sticky but obviously elastic, and 4 minutes.  Finish kneading by hand on a floured surface, sprinkling with additional flour, until smooth but still soft.

By Processor

Refrigerate the starter until cold.  Process the starter and 1 ½ cups of cold water with the steel blade and remove to another bowl.  Change to the dough blade and process the flours and salt with 2 or 3 pulses to sift.  With the machine running, pour the starter mixture through the feed tube as quickly as the flour can absorb it.  Process 30 to 45 seconds longer to knead.  The dough will be moist and sticky.  Finish kneading by hand on a floured surface, sprinkling with additional flour, until the dough is smooth but still soft.

First Rise.

Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise until doubled, 1 ½ to 2 hours.  The dough is ready when it has numerous bubbles and blisters under the skin.

Shaping and Second Rise.

Divide the dough in half on a floured surface without kneading it.  Shape into 2 round loaves.  Let them relax under a cloth for 20 minutes.  Line baking sheets or peels with parchment paper and flour the paper generously.  Roll each ball into a fat cylinder and place seam side down on the paper.  Dimple the loaves all over with your fingertips or knuckles, as for focaccia, to keep the dough from springing up.  The dough should feel delicate but extremely springy.  Cover the loaves and let rise until doubled, with many visible air bubbles, 1 ¼ to 1 ½ hours (or put is a cool place or refrigerate overnight.)

Baking.

If I put it in the refrigerator I take it out and let it come to room temperture and let it rise some more around thirty minutes to an hour. I take my cloth off as soon as I take it out of the fridge and wet it again with warm water then cover the loaves again. Thirty minutes before baking, heat the oven with a baking stone in it to 425 F.  Sprinkle the baking stone with cornmeal... Carry the peel or baking sheet to the oven and very gently invert the dough onto the stone, gently remove the parchment paper.  Immediately reduce the heat to 400 F and bake until golden, 35 to 40 minutes.  (I baked them on the baking sheet)  Cool on racks.

Variation sometimes I add a teaspoon of Malt Barley to this recipe. It adds a nice flavor. I buy it on Amazon because no one carries it around here. It is used in beer making.