Return to Barry Harmon's Artisan Bread Baking

I mixed the starter and the water together and started adding it to the flour on the counter. This is the fountain method. I really like this method of mixing, expecially in the early stages of a large batch of dough. You do have to be careful not to let the liquid get out of the flour walls. If you don't like this method, use a mixer; you'll get good results either way.