Sourdough Starter:

Combine all ingredients well in a glass bowl with a wooden spoon. Do not use anything metal.

Cover with plastic wrap and allow to sit in a warm place for 24 hours. Stir and cover again, allowing the starter to sit in a warm place for 3 to 5 days. Stir once a day. The mixture will begin to smell sour (like cherries) and bubble. When the starter begins to settle, cover and place in the refrigerator until ready to use.

Sourdough Bread:

Combine all ingredients in a large bowl and mix well. Turn out onto a lightly floured surface. Fold the dough over itself in each direction. Oil the bowl and place the dough in to double in size for one hour. Cover with plastic and place in a warm area.

Take the dough out of the bowl and place on a lightly floured surface. Fold the dough over itself in both directions and shape in to a ball.

Cut an X across the top. Place on a baking stone, lightly dusted with corn flour or semolina flour.

Cover with a towel and allow to rise in a warm place for one hour.

Preheat oven to 450 degrees F.

Bake the bread in the oven for 10 minutes. Turn the heat down to 400 degrees F. Bake for another 25 to 30 minutes or until the outside crust is deeply golden brown and sounds hollow when tapped.

Allow to cool before slicing and serving.