| | SPONGE |
| 1/2 | c | Sourdough starter (whatever yours happens to be) |
| 1/2 | c | Water |
| 1 | c | Whole wheat flour |
| | DOUGH |
| 1 1/4 | c | Water |
| 2 | ts | Honey |
| 1 | ts | Yeast (NOT fast-acting yeast) |
| | REMAINING INGREDIENTS |
| 1 | c | Bread flour |
| 1 | c | All-purpose flour |
| 1/2 | c | Corn meal (preferably coarsely ground) |
| 1 | ts | Cumin seed, crushed or ground (preferably toasted first) |
| 1 | tb | Freshly ground dried chiles of your choice (i used guajillos), about |
| 1/4 | ts | Ground cayenne |
| 1/4 | ts | Ground dried habanero |
| 1/2 | ts | Ground dried oregano |
| 2 | ts | Commercial chile powder (mostly for color) |
| 2 | ts | Salt |
| 1/2 | c | Pumpkin seeds, roasted |
| | NONSOURDOUGH VERSION |
| 3/4 | c | Warmish water |
| 1 | ts | Yeast (NOT fast-acting yeast, which defeats the purpose here) |
| 1 | c | Whole wheat flour |
| 1/2 | c | Unbleached bread flour |
