Sourdough bread

For the starter, mix bread flour, dry active yeast, sugar and warm water in a bowl until completely smooth.

Cover with plastic wrap and leave in a warm area to ferment 6 to 8 hours, until bubbly.

Add more flour, mix, turn onto a lightly floured surface and knead about 5 minutes into a smooth ball.

Put in a bowl lightly dusted with cornmeal and proof in a warm area about an hour and a half, until doubled.

Dust parchment paper with cornmeal, turn the dough out onto it and score the top so steam can vent.

Bake at 425 degrees about 20 minutes, until the crust is dark golden brown.

Cool about 30 minutes before eating.