REPLACEMENT:

2 c. flour (whole wheat, rye, oat)
2 c. warm water
1 tsp. barley malt or syrup

Mix well. Stand at room temperature for 24 hours. Refrigerate, cover with wax paper and plate.

BREAD:

1 1/4 c. warm water
1 1/2 tsp. sea salt
2 tsp. barley malt or syrup
2 1/2 tbsp. oil
2 1/4 c. sourdough starter
6 to 6 1/2 c. flour (whole wheat, oat, cornmeal, rye, or unbleached white)

Starter with yeast free may be purchased in health food store

Mix together. Knead 10 to 15 minutes. Shape into 2 loaves. Raise 12 to 15 hours. Bake at 350 degrees for 45 to 50 minutes.