DAY ONE: You will need 2/3 cups of active starter so refresh your starter with 2/3 cup flour and 2/3 cup bottled water. Cover and allow to ferment for 6-8 hours. Once the starter has been refreshed you can continue with the recipe, or refrigerate the bowl over night. MAKE FIRM STARTER: If you have refrigerated the starter, remove it from the refrigerator and measure out 2/3 cups and place in a small bowl, cover with towel or plastic wrap and allow to warm up for one hour. If the starter is room termperatue then continue as noted below. Add one cup flour to the bowl; add the starter and mix together, adding only enough additional water so that you can knead this into a small ball. Should be about the texture of french bread dough. No need to work very long, just be sure that the flour is hydrated and the starter is evenly distributed. Place dough in small bowl sprayed with non-stick cooking oi, turn dough once and cover with plastic; allow to rise until doubled in size, approximately 4 hours. Place in the refrigerator overnight. NEXT DAY: Remove the firm starter from the refrigerator and cut into about 10 small pieces with a pastry scraper. Mist with non-stick spray, cover with a towel or plastic wrap and let sit for 1 hour to take off the chill from the dough. To a large mixing bowel stir together the flour and salt. With a large spoon, stir in the starter pieces and enough water to bring everything together into a ball. Hand Kneading: Sprinkle counter lightly with flour and knead for 12 to 15 minutes. Kitchen Aid Mixer: Sprinkle dough lightly and knead with DOUGH HOOK for 4 minutes on medium-low speed; allow dough to rest for 5-10 minutes, and then mix for another 4 minutes. Additions such as garlic, nuts or cheese, should be added during the last two minutes of mixing. With both methods, adjust the flour and water as needed. The dough should be firm but tacky, like firm French bread dough. The temperature of the bread dough should be between 77° and 81° F. Lightly oil a large bowl and transfer the dough to the bowl, rolling around to coat with oil. Cover the bowl with plastic wrap and allow to ferment at room temperature for 3 to 4 hours, or until dough has doubled in size. Gently remove the dough from the bowl and divide into 2 equal parts (approximately 22 oz. each), being careful not to degas the dough. Gently shape dough into a boule, baguette, batard or rolls. Proof the dough in bannetons or proofing bowls, or on parchment-lined sheet pans that have been dusted with semolina flour or cornmeal. Mist the exposed part of the dough with spray oil and loosely cover the dough with a towel or plastic wrap. At this point you can either proof the loaves until doubles (2 to 3 hours), or retard overnight in the refrigerator. Or you may wish to do as I do, bake one now and retard the other for tomorrow. If retarding, remove them from the refrigerator approximately 4 hours before you plan to bake them. BAKING: Place baking stone on middle shelf. Place oven-proof skillet or broiler pan in bottom of oven to use as a steam pan. (*I use a cast iron skillet,but a broiler pan will work just fine.). Preheat oven 500° F. Ten minutes before baking remove plastic covers. Carefully move dough to peel dusted with cornmeal or semolina flour. Score the top of the dough. Slide the dough onto preheat baking stone. Pour 1 cup hot water into the steam pan and close the door. After 30 seconds spray the oven walls with water and close the door (careful not to spray glass window). Repeat twice more at 30 second intervals. After the final spray reduce the temperature to 450° F and bake for 20-30 minutes or until the loaves are done. The centers should register 200° in the center on an instant read thermometer. When done they will be a rich golden brown and sound hollow when thumped on the bottom. Remove from oven and transfer to wire rack and cool for 45 minutes before slicing.