1.5 cups of flour (ideally use the same flour you used to make your starter)
1 cup of sourdough starter (see recipe)
1/3 cup of filtered water
A pinch of salt
In a large mixing bowl combine all ingredients. Turn out onto a well floured surface and knead well for about 10 mins.
You now need to let the dough rise for 8 - 12 hours. I have experimented with letting it rise in a bowl and then shaping it for baking, as recommended by some, but have found it far easier to just let it rise in the dish I plan to bake it in.
You can use either a loaf tin (provided you have another dish that you can cover it with when baking), or a ceramic casserole pot with a lid (provided the opening of the pot is not smaller than the base - otherwise you wont get the bread out).
Place the dough in the well floured tin or pot, cover the bowl with a clean, damp tea towel (secured with a rubber band if possible) and leave for 8 - 12 hours. During this time, the dough should rise to about double its size and have formed lots of bubbles.