Put all ingredients into blender container. Cover and process until smooth. Pour into a 2-quart non-metallic bowl, cover with wax paper and towel and set at room temperature for 48 hours. After 48 hours, cover with a tight- fitting cover and refrigerate.
To Use: Stir, measure out as much as recipe requires, and then add equal parts of flour and water to remaining starter. Use blender to mix flour and water to smooth consistency before adding it to the starter. Let stand, covered, for five to six hours until it bubbles, then cover tightly and refrigerate. Always add flour and water after using some of the starter.
Bread:
1 cup warm water 1 package active dry yeast 2 tablespoon vegan sugar 2 teaspoon salt 2 cups all-purpose flour 1-1/2 cups sourdough starter 3-1/2 - 4 cups all-purpose flour
In large mixer bowl combine water, yeast, vegan sugar and salt. Stir until yeast is solved. Add sourdough starter and 2 cups flour to yeast mixture. Mix until well-blended. Add 3-1/2 cups flour and knead until dough is stiff and elastic. If dough is sticky, knead in enough of the remaining 1/2 cup flour until it isn't sticky.
Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down and divide into 2 equal parts. Shape each into a smooth ball, cover and let rest 10 minutes. Shape into 2 loaves and place in loaf pans or shape into round loaves and bake on a cookie sheet sprinkled with cornmeal. Cover and let rise in warm place until doubled. Put pan of water on lower shelf of oven. Preheat oven to 400 degrees F. Bake 40-50 minutes. Cool on rack.