Set starter out on counter and bring to room temperature. Feed as you normally do and allow to become foamy and active. This will take 8 to 12 hours.
Put all ingredients in the B/M and set on the dough cycle. When the cycle is complete, remove dough and squeeze out gases. Cover with a damp towel and let it rest for 20 or 30 minutes. (This rest period makes the dough more pliable.)
Sprinkle corn meal on a board and shape dough into two cylindrical loaves.
(They will usually rise a little in the refer, too.)
NOTE: Depending on the temperature, humidity, and the whim of the starter, the bread will vary from batch to batch. Sometimes it is very sour and dense while other times it is mildly sour and fluffy inside. Each batch is unique...but it is always good. I found that using the special pan helped the baguettes keep their shape. The pan is well worth the fifteen bucks.
You can also vary the flavor of the bread by using more or less sugar or by substituting 1 TBL of vinegar for 1 TBL of water. Another variation is to use flat beer instead of water in either the recipe or when feeding the starter. (Be sure to separate your starter into two batches first so that you do not contaminate the orignal pot.)
Everytime I share this recipe, I get notes saying this is the beat sourdough ever!