Making the Dough:
2 cups warm water
1 Tbsp yeast
1 Tbsp salt
4 Cups flour.
Mix water, yeast and salt. Wait 2-3 min then add all the flour at once. Mix it in a container with a lid. (But not air tight or the gases will blow the lid off. The recipe seriously said that.) If you can mix it in the container you'll store it in its one less dish.
You don't need to kneed it but use wet hands or a spatula to make sure it's more or less in one piece. Leave covered on the counter for 2-5 hours (I did 2) then refrigerate for a min of 3hrs.
Lasts 2 weeks approx. When you're ready to make the next batch scrape down the sides and make the dough right in the same container. That was their 'easy sour dough' tip.
Baking the Dough:
A pizza peal or wooden cutting board
A pizza stone
A broiler pan
1 Cup water
Pull about a pound of dough (roughly the size of a grapefruit) out of your container an onto a well floured surface. (They recommend a pizza peal, I just used a wooden cutting board like a pizza peal.)
Mound the dough folding it under itself so as to make the top nice and pretty and hide the odds and ends where no one will see. Flour the top and wait 40 min. About 20 min in turn on your oven to 450.
While its preheating the oven should contain a broiling pan and a pizza stone. (A cookie sheet will work too and you don't need to preheat it.) When the 40 min of rising time is up cut a pretty pattern into the top of the bread (I did an X the first time and three slashes the second). And now for the quick part. Slide the dough onto the pizza stone and pour the cup of water into the broiler pan and shut the oven as quickly as possible. Bake for 30 min, until you see a lovely golden brown crust.
A warning. It a pretty dense bread, which I like but I'm also trying to figure out how to make it a little more fluffy.