Prep Time: 2 hours
Cook Time: 40 minutes
Total Time: 2 hours, 40 minutes
- 1 package active dry yeast (1/4 ounce)
- 1-1/2 cups warm water (110 to 115 degrees)
- 6 to 7 cups flour (divided)
- 2 teaspoons salt
- 2 teaspoons sugar
- 1 cup Sourdough Starter*, room temperature
- 1/2 teaspoon baking soda
On a lightly floured surface, knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball and place in a greased bowl. Turn once to grease the top and cover with a clean cloth or plastic wrap. Let rise in a warm place 1 to 1 1/2 hours, or until doubled.
Punch down and divide the dough in half. Cover and let rest 10 minutes.
Grease two 9-by-5 inch loaf pans or one large baking sheet for 6-inch round loaves. Shape dough into desired shape. Made X-shaped slashes with sharp knife. Cover and let rise about 1 hour, or until doubled.
Preheat the oven to 400 degrees. Bake loaves 35 to 40 minutes. Cool on wire racks.