Mix starter ingredients well and cover tightly. Let stand overnight to develop flavor.

Add remaining ingredients to starter and mix well. Dough will be sticky. Knead by hand or mixer w/hook, adding flour as needed, but not too much to make the dough stiff. This recipe makes a nice soft, somewhat sticky dough. Place into bowl sprayed with Vegetable Oil spray and let rise in warm place until doubled. Punch down dough and shape into 2 small loaves or about 8-12 rolls, depending on size desired. Place on parchment paper for easy transfer with peel.

This is a soft dough that will spread out rather than rise tall. If you want tall bread, forget the stone and use greased pans. I prefer the crust that's created from the stone, but the loaf will be wider and shorter.

Preheat oven and baking stone to 500. Place loaves/rolls and parchment on stone and after 3-5 minutes turn the temp down to 375. Bake until golden brown with internal temp at 190F.

Remove to wire rack to cool.