Whip 100 strokes with wire whip 1 C. starter,1 C. warm water, 1 T. yeast, 1 t. sugar, 2 C. flour. Let sit until bubbly - 30 minutes to 1 hour.
Add 2 T. yeast, 1 C. warm water, 1 T. salt.
Start with 4 C. flour- stir in as much as you can.
Turn out on floured board and knead in flour and keep kneading until the dough is smooth, satiny, and doesn't stick to the board.
Raise until double - about 1 hour.
Knead down and raise again.
Divide dough into 2 balls and knead.
Grease and dust with cornmeal 2 9 inch cake pans.
Put ball in each.
Spray or brush with water.
In about 30 minutes slash tops.
Raise 30 minutes more.
Spray again and bake 25 minutes at 425 degrees.