1/2 c. cornmeal
1 tsp. sugar
1 tsp. salt

Mix with water just at boiling state. Keep in warm place 12 hours. When light add one pint tepid water, 1 teaspoon of salt and 1 teaspoon sugar. Use enough flour to make thick sponge. Cover closely. Place container in very warm water, and leave until pan rises full. Sift flour, add 1 teaspoon salt to each quart of flour. Mix with warm water. Knead until bread blisters. Shape, grease, and let rise again until double in bulk. Bake.