Starter:

1 pkg. active dry yeast
2 c. all-purpose flour
2 c. warm water

Dough:

2 tsp. sugar
1/2 tsp. baking soda
2 c. unsifted all-purpose flour
1 1/2 c. warm water
pinch of sugar
1 c. "Starter"
2 tsp. salt
1 tbsp. cornmeal

Starter: In large bowl mix yeast with warm water and flour. Beat until smooth. Cover and let stand at room temperature for 48 hours, stirring mixture 4 times during the 2 days.

Dough: In a cup soften yeast in warm water with a pinch of sugar for 5 minutes. Pour 1 1/2 cups of warm water into mixing bowl. Stir in yeast mixture and starter. Stir in flour, sugar and salt. Mix vigorously for 3 minutes. Turn into greased bowl. Cover and let rise in warm place until doubled. Mix soda with 1 cup of remaining flour and add to dough. Turn onto floured board. Knead, adding remaining flour little by little until smooth and satiny. Divide dough in half. Shape into 2 loaves on a greased and cornmeal dusted baking sheet. Cover and let rise until doubled. Brush loaves with water. Slash diagonally with sharp knife. Place a shallow pan of hot water in bottom of oven.

Bake loaves at 400°F for about 45 minutes or until golden. (Store starter in refrigerator for future use. Bring to room temperature for 4 hours before using.)