Put your starter in a glass or ceramic bowl. Feed the remainder with equal amounts of flour and water, cover it and let it sit out at room temperature for 12 or so hours to give the wild yeast a chance to start working on its new meal. Then refrigerate it
To the starter in the bowl, add the coffee (not hot), pumpernickel and onion. Stir this brew together, cover it and let it bubble away overnight.
Stir the oil, salt and molasses into the sponge. Stir in the flour a cup at a time until you have a dough that you can knead. Turn it out onto a lightly floured surface and knead, adding only enough more flour to keep it from being actually sticky (when t
You can shape this dough a number of ways. Make one large round loaf which you'll place on a pumpernickel-sprinkled baking sheet. Or make two smaller versions of the same thing. Or place it in a large (10 x 5-inch) bread pan or 2 smaller 8 1/2 x 4 1/2-inc
Cover the loaves with either a damp towel or a piece of lightly greased (so it won't stick to the surface of the dough) plastic wrap. Place them somewhere out of a draft to rise. You can control the rate of rise somewhat by the temperature in which you pu