Homemade Sourdough Bread (no commercial yeast added)

Bread from homemade Sourdough starter.

2 cups starter (this recipe uses the starter found her on my blog)
6 cups flour (Try a mixture of 50 percent unbleached and 50 percent whole wheat flour, or adjust the proportions to your taste.)
2 1/2 cups spring water
1 tablespoon salt

Mix the flour and salt together in a large bowl. In a separate bowl, dilute the starter with the water. Slowly mix the starter into the flour. (I prefers to use my hands, but the more fastidious among us may prefer to use a wooden spoon.) Begin kneading and slowly work the flour into the dough. Just as the dough becomes workable, stop and allow it to rest for about 30 minutes. Resume kneading until the dough becomes smooth and elastic.

Shape it into a ball and put it into a lightly oiled bowl, then cover it with plastic and allow it to rise in a cool place (about 62 degrees) for eight to 10 hours. Shape the dough twice and allow it to rise about 45 minutes, or until it doubles. If you're using La Cloche or a baking stone, now's the time to preheat it and the oven. Slash the loaves just before you put them in the oven.