Preparation / Directions:
1. Mix together first 3 ingredients in a large bowl, cover loosely and allow to ferment in a warm place for at least 10 hours, longer if you want a sour pumpernickel. 2. When you are ready to bake, mix the milk (which should be lukewarm) into the fermented starter mixture, then beat in the whole wheat flour, salt and cornmeal. 3. Next, work in as much rye flour as needed to make a dough you can handle. SHape it into a ball, cover with a damp cloth and allow to stand for about 20 minutes before you try to knead it. This bread is difficult to knead and you may find it easier if you grease your hands well before beginning. 4. When the dough is thoroughly kneaded, place it in a greased bowl, turning it once so that the top of the ball of dough is also greased. Cover with a damp cloth, and set in a warm place to rise. This is a heavy bread, so it will need to rise for at least an hour, possibly longer. When the dough feels light and puffy, even if it has not quite doubled in bulk, knead it down and form a round loaf. Put loaf on a cookie sheet that has been heavily sprinkled with cornmeal, grease the top of the loaf with soft butter, and place in a warm spot to rise until nearly double. This will probably take at least an hour. 5. Bake in a preheated 375F oven for about 40 minutes, or until the loaf sounds hollow when you tap it.
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