Sourdough Bread II

• 2 1/4 teaspoons active dry yeast
• 1/2 cup warm water (110 degrees F/45 degrees C)
• 2 cups bread flour
• 2 cups warm water
• 1 tablespoon white sugar
• 1 teaspoon salt
• 2 1/4 teaspoons active dry yeast
• 1/2 cup warm water (110 degrees F/45 degrees C)
• 1 1/2 cups sourdough starter
• 2 teaspoons white sugar
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons baking soda
• 5 1/2 cups bread flour
• 1 tablespoon butter, melted

1. In a medium bowl, dissolve 2 1/4 teaspoons yeast in 1/2 cup warm water.
2. Stir in 2 cups flour, 2 cups lukewarm water, 1 tablespoon sugar, and 1 teaspoon salt.
3. Beat smooth with rotary beater.
4. Let stand 3 to 5 days uncovered at room temperature stirring 2 or 3 times a day.
5. Cover at night to prevent drying.
6. In a large bowl, dissolve 2 1/4 teaspoons yeast in 1/2 cup warm water.
7. Blend in starter batter, 2 teaspoons sugar, and 1 1/2 teaspoons salt.
8. Add 3 1/2 cups flour, and beat with a rotary beater for 3 to 4 minutes.
9. Cover, and let rise till double in bulk.
10. Mix soda with remaining flour; gradually mix into risen dough, adding enough to make the dough stiff.
11. Turn out onto a floured board, and knead 8 to 10 minutes.
12. Shape into one large or 2 medium loaves, and place on a lightly greased baking sheet.
13. With a sharp knife, make diagonal cuts across top of dough.
14. Let rise till double.
15. Bake at 400 degrees F (205 degrees C).
16. Remove medium loaves after 35 to 40 minutes, large loaf after 40 to 45 minutes.
17. Brush with melted butter and let cool before serving.

active dry yeast, warm water, bread flour, water, white sugar, salt, active dry yeast, warm water, sourdough starter, white sugar, salt, baking soda, bread flour, butter

Taken from allrecipes.com/recipe/sourdough-bread-ii/ (may not work)