George Olney'S Sourdough Bread And Starter

• Starter:
• 1 packet active dry yeast
• 2 1/2 cups lukewarm water
• 2 cups sifted all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• Bread:
• 1 packet active dry yeast
• 1 1/2 cups warm water
• 1 cup starter batter
• 5 1/4 to 5 1/2 cups sifted all-purpose flour
• 2 teaspoons salt
• 2 teaspoons sugar
• 1/2 teaspoon baking soda

1. For Starter:
2. Dissolve 1 packet active dry yeast in 1/2 cup lukewarm water. Add 2 cups more water and 2 cups sifted all-purpose flour, 1 teaspoon salt, and one tablespoon sugar. Beat til smooth. Let stand, uncovered, at room temperature for 3-5 days. Stir 2-3 times daily; cover at night. (Starter should have yeasty, not sour, smell.) Cover and refrigerate until ready to use.
3. Bread:
4. In large bowl, soften yeast in warm water (110 degrees). Blend in starter batter, salt, and sugar. Add 3 1/2 cups flour. Beat 3-4 minutes. Cover. Let rise until double (about 1 1/2 hours). Mix soda with 1 1/2 cups flour. Stir into dough. Turn out on lightly floured surface. Knead 8-10 minutes. Divide dough in half; cover and let rise 10 min. Shape into 2 loaves. Place on lightly greased baking sheets. With sharp knife, make diagonal gashes across top. Let rise til double. (1 1/2 hours). Bake at 400 degrees for 35-40 minutes. Brush with butter.
5. To keep starter:
6. Add 1/2 cup water, 1/2 cup sifted all-purpose flour, and 1 teaspoon sugar to leftover starter. let stand until bubbly and well fermented (at least one day). Store in refrigerator. If not used within 10 days, add 1 teaspoon sugar.

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Taken from www.epicurious.com/recipes/member/views/george-olneys-sourdough-bread-and-starter-1232247 (may not work)