24 Hour Sourdough Bread
Mix together for your sponge:
.6 oz starter (I have a rye starter)
5 oz water
8 oz flour (I use fresh-ground whole wheat)
In a separate bowl, mix together:
12.2 oz water
12.7 oz flour (again, wheat flour I grind myself, but store-bought probably works fine, too)
.4 oz salt
Let sit on the counter, covered, for 16 hours.
I'd like to thank the folks over at The Fresh Loaf, where I found great information when I was working on this recipe!