Sourdough Bread Recipe

1 1/2 Cups Warm Water
1 Cup Sourdough Starter
4 Cups Unsifted All-purpose Flour
3 Teaspoons Granulated Sugar
1 1/2 Teaspoons Salt
2 To 2 1/2 More Cups Unsifted All-purpose Flour
1/2 To 1 Teaspoon Baking Soda

combine Water, Starter, The 4 Cups Flour, Sugar And Salt In A Crock Or Glass Bowl. Mix Well, Cover Lightly With A Towel Or Cheesecloth Folded Into Several Thicknesses, And Let Stand At Room Temperature For Approximately 18 To 24 Hours Or Until The Dough Has Doubled In Size.

mix 1 Cup Of The Remaining Flour With 1/2 Teaspoon Of The Baking Soda And Stir This Into The Risen Dough Until It Is Very Stiff. Turn The Dough Out Onto A Floured Board And Knead Approximately 1 More Cup Of Flour And A Little More Baking Soda Into It. Knead It For 5 To 10 Minutes Or Until The Dough Is Smooth. Shape Into 2 Long Loaves Or 1 Large Round Loaf, Place On A Lightly Greased Baking Sheet, Cover, And Let Stand In A Warm Place For 3 To 4 Hours Or Until Almost Doubled In Size.

preheat Oven To 400 Degrees F. Brush A Little Water On Top Of The Loaves And Make A Few Diagonal Slits Across The Top With A Sharp Knife. For A Crustier Bread, Place A Shallow Pan Of Water In The Bottom Of The Oven. Bake For Approximately 45 To 50 Minutes Or Until The Crust Is A Medium Dark Brown.