Ingredients

• 2 teaspoons instant yeast
• 1 cup sourdough starter
• 1 1/4 cups water
• 3/4 cup milk
• 1 tablespoon olive oil
• 1 tablespoon salt
• 6 -8 cups unbleached all-purpose flour

Instructions

1. In a large bowl mix together the water, milk, olive oil, and starter.

2. Mix the yeast and salt into the flour.

3. Stir 6 cups of flour into the liquid mixture, a cup at a time, until you have a dough the consistency of drop-cookie batter.

4. Turn the dough out onto a lightly floured work surface and knead, adding more flour as necessary, until the dough is smooth and satiny.

5. The dough should be on the slack side, but not oozy; it needs to be able to hold its shape in the oven.

6. Place the dough in an oiled bowl and cover with plastic wrap or a damp towel.

7. Place the bowl in a warm spot and let the dough rise, undisturbed, about 1 1/2 to 2 hours, or until doubled in size.

8. Punch the dough down and turn it onto a lightly floured work surface. Knead the dough gently and divide it into three pieces.

9. Form the loaves into torpedo shapes, and place the loaves on parchment-lined baking sheets.

10. With a serrated knife or lamé, make three slashes in the tops of the loaves, each 1/2-inch deep.

11. Cover with a damp towel.

12. Let the loaves rise until they look puffy.

13. This should take approximately 30 minutes. While the loaves are rising, preheat the oven to 425°F.

14. Brush or spray the loaves with water; a plant mister is good for this job.

15. Bake for 10 minutes, spraying the loaves with water two more times.

16. Lower the oven to 375°F and bake for an additional 25 minutes, or until golden brown.