For the starter:

1. Mix ingredients gently and cover in airtight container ( small Tupperware works best)
2. The following day, mix bubbly levain with the “main” dough.

For the bread:

1. Mix starter with 350 g warm water, 300 g bread flour, 100g whole wheat flour and a pinch of salt.
2. Every half hour, fold dough(total 2 hrs, 4 times). Then bulk rise for one additional hour without folding.
3. Pour dough onto floured surface and shape into ball.
4. Place ball seam side up in floured bread basket. Place in refrigerator overnight.
5. The next day preheat oven with cast iron pot inside to 500 degrees.
6. Invert bread into cast iron pot and bake with lid on for 20 minutes.
7. Take off lid and bake another 30 minutes until dark brown.
8. Remove and cool on wire rack.

For the brisket:

Day 1

Place brisket in an airtight Ziploc with 1 tsp of curing salt and 1 cup of water. Place in refrigerator.

Day 2

Flip bag of brisket over and keep in refrigerator.

Day 3

Flip bag of brisket over and keep in refrigerator.

Day 4

Flip bag of brisket over and keep in refrigerator.

Day 5

Flip bag of brisket over and keep in refrigerator.

Day 6

Remove “corned brisket” from refrigerator and bring to a boil in a pot. Reduce heat to simmer and cook with lid on for two hours. Place in smoker for two hours at 180 degrees. Remove from smoker and wrap in foil. After cooling, place in refrigerator overnight.

Day 7

Remove brisket from fridge and bread from its bag. Slice meat thinly with carving knife. Slice sourdough similarly with serrated knife. Toast bread and smear lightly with Dijon mustard. Place six slices of “corned brisket” on toast and enjoy.