A simple and easy everyday sourdough bread
Combine the starter, water, and 3 cups of flour. Beat vigorously for 1 minute.
Cover and let rest and room temperature for 4 hours.
Refrigerate overnight or for about 12 hours.
Add the remaining ingredients: 2 cups of flour, sugar, and salt. Knead to form a smooth dough.
All the dough to rise in a covered bowl until it is relaxed, smoothed out, and risen. Depending on the vigor of your starter, it may become really puffy or may just rise a bit. This can take anywhere from 2 to 5 hours.
Gently divide the dough in half.
Shape each part into a small loaf. Place them on a lightly greased or parchment lined baking sheet. You can also lightly sprinkle cornmeal on the baking sheet.
Cover and let rise until very puffy, about 2 to 4 hours. Don't worry if the loaves spread more than they rise, they'll pick up once they hit the heat of your oven. Towards the end of your rising time, preheat the oven to 425 degree farenheit.
Spray the loaves with lukewarm water.
Make two fairly deep horizontal slashes in each loaf. A serrated bread knife or sharp knife works well here.
Bake the bread for 25 to 30 minutes, until it's a very deep golden brown.
Remove from the oven and place on cooling rack.