The Starter: Mix the starter ingredients in a small bowl, cover, and let rest at room temperature overnight.
Manual Method: In a large bowl, combine the starter and the remainder of the dough ingredients, stirring till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 5 to 7 minutes, or until it's supple, but the surface is still somewhat rough. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise for 90 minutes, turning it over and gently deflating it after 45 minutes.
Mixer Method: Combine the ingredients as above, using a flat beater paddle or beaters, then switch to the dough hook(s) and knead for about 5 minutes; the dough should have formed a ball, but its surface will still be a bit rough. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise for 90 minutes, turning it over and gently deflating it after 45 minutes.
Bread Machine Method: Place all of the ingredients, including the starter, into the pan of your machine, program the machine for manual or dough, and press Start. When the cycle is finished, remove the dough, deflate it gently, and let it rest, covered, for 30 minutes.
On a floured surface, shape into one large loaf (or two smaller loaves), place on dry bread stone sprinkled with cornmeal or pan that has been greased and sprinkled with cormeal. Cover loosely with plastic wrap, let rise for about 60 to 90 minutes
*Score tops of loaves, brush with optional egg wash, bake at 425 for 25-35 minutes until nicely browned.
(Cindy's note - I spray oven with water for first 8-10 minutes of baking)