Sourdough Artisan Bread

3 Cups Water
(1/2 Cup Sourdough or 1 1/2 T Yeast)
1 1/2 T Salt
6  C Flour, ww

Mix well. Dough does not need to be kneaded a lot, but needs lots of rising time. Put directly into the fridge and use days later or rise till double then form into a boule, rise till double again, cut an x into your boule, and bake on a preheated stone at 450 for 25 minutes (throw a cup of water into the bottom of your oven to make a crusty crust).  Makes 4 loaves.