STARTER BATTER:

1 pkg. dry active yeast
1/2 c. warm water
2 c. lukewarm water
2 c. flour
1 tbsp. sugar

BREAD:

1 pkg. active dry yeast
1 1/2 c. warm water (110 degrees)
1 c. starter
2 tsp. salt
2 tsp. sugar
5 1/2 - 6 c. flour
1/2 tsp. baking soda

Starter Batter: Dissolve 1 package yeast in 1/2 cup warm water. Stir in lukewarm water, flour, and sugar. Beat until smooth. Cover with cheese cloth. Let stand at room temperature 5 to 10 days, stirring 2 or 3 times a day. Should smell yeasty, not sour. Cover and refrigerate until use. To keep starter, add 3/4 cup water, 3/4 cup flour, and 1 teaspoon sugar to leftover starter. Let stand at room temperature until bubbly and well fermented - at least one day. Store in the refrigerator. If not used in 10 days, add 1 teaspoon sugar.

Bread: In large bowl, soften yeast in warm water (110 degrees). Blend in starter batter, salt, and sugar. Add 2 1/2 cups flour. Beat 3-4 minutes. Cover. Let rise until double (about 1 1/2 hours). Mix soda with 2 1/2 cups flour. Stir into dough. Add enough additional flour to make a stiff dough.

Turn out on lightly floured surface. Knead 5 to 7 minutes. Divide dough in half. Cover and let rest 10 minutes. Shape into 2 rounds or oval loaves. Place on lightly greased baking sheet. With sharp knife, make diagonal gashes across top. Let rise until double (1 1/2 hours). Bake at 400 degrees for 35 to 40 minutes. Brush with butter.