Sourdough Bread from scratch starter

• 4 cups (950 ml) water in which potatoes have been boiled
• 4 cups (950 ml) unbleached flour
• 2 tsp (10 ml) salt
• 2 tsp (10 ml) sugar
• 1 cup (225 ml) starter
• 1-1/2 cups (350 ml) warm (105 degree) water
• 2 cups (475 ml) flour
• sponge
• 2 tbs (30 ml) sugar
• 2 tbs (30 ml) oil
• 1 tsp (5 ml) salt
• 1/2 tsp (2 ml) baking soda
• 3 cups (700 ml) flour, more as needed

1. Add flour, salt, and sugar to the water.
2. Mix.
3. Put in a covered crock.
4. Let stand several days in a warm place until fermantation begins.
5. Mix ingredients and let stand, covered, overnight.
6. To the sponge, stir in sugar, oil and salt.
7. Sift together the baking soda and 1 cup (225 ml) flour before stirring into the sponge.
8. Gradually add 2 cups (475 ml) of flour to make a workable dough.
9. Knead 10 to 15 minutes.
10. (Has a tendency to inhale flour)
11. Place in a greased bowl, turn to coat , then cover and let rise until doubled, about 2 hours.
12. Punch down the dough, divide into 2 parts and shape each into a loaf.
13. Cover and let rise until doubled in size, about 1 hour.
14. With a sharp knife or razor blade, slit the top, once or twice.
15. Bake at 375 degrees (200 C.) for about 30-45 minutes.
16. When done the bread will sound hollow when tapped on the bottom.
17. Cool on a wire rack.

water, flour, salt, sugar, starter, water, flour, sponge, sugar, oil, salt, baking soda, flour

Taken from online-cookbook.com/goto/cook/rpage/000780 (may not work)