|Active dry yeast||1 Tablespoon (1 Package)|
|Warm water||1 1⁄2 Cup (24 tbs) (110Â° To 115Â°)|
|All purpose flour||6 Cup (96 tbs)|
|Sourdough starter||1 Cup (16 tbs) (At Room Temperature)|
|Baking soda||1⁄2 Teaspoon|
In large mixing bowl soften yeast in warm water.
Stir in 2 1/2 cups of the flour, the Sourdough Starter, sugar, and salt.
Combine 2 1/2 cups of the flour and the baking soda; stir into flour-yeast mixture.
Stir in as much of the remaining flour as you can mix in using a spoon.
Turn out onto a lightly floured surface.
Knead in enough of the remaining flour to make a stiff dough.
Continue kneading till smooth and elastic (5 to 7 minutes).
Shape into a ball.
Place in lightly greased bowl, turning once.
Cover and let rise in a warm place till double (1 to 1 1/2 hours).
Punch down; turn out onto lightly floured surface.
Divide in half.
Cover; let rest 10 minutes.
Shape into 2 round or oblong loaves.
Place on lightly greased baking sheets.
With sharp knife make parallel slashes across tops of loaves.
Cover; let rise in warm place till double (1 to 1 1/2 hours).
Bake at 400° for 35 to 40 minutes.
Remove from baking sheets; cool on wife racks.
If desired, brush with melted butter or margarine.