2009 Update by Helen Dickey
Lately I find it works well enough to just make a pancake-batter-consistency mixture of
one teaspoon starter, 1 scant tablespoon white vinegar, about 2 and1/2 cups water, and
fresh ground whole wheat flour at about 7:00 PM the evening before I want to make bread.
The next morning---time depends on room temperature---wait until the mixture is a great
floating sponge, then make the dough for the bread with adding a little sea salt mixed
with enough water to disolve it (about 3/4 teas in 2 Tablespoons water) and fresh ground,
but cooled to room temperature, whole wheat flour. (Note: I do not bother with any honey
or oil anymore. I still use only whole wheat flour.) Let rise once, punch down, form 3
loaves in greased loaf pans and let rize until doubled.
to CEDRIC