1 envelope active dry yeast
1 1/2 c. warm water (105 to 115 degrees)
1 c. "Herman" starter
1 1/2 tsp. salt
2 tsp. sugar
About 6 c. flour, divided
1/2 tsp. baking soda

In large bowl, dissolve yeast in the warm water. Add starter, salt, sugar, and 2 1/2 cups of flour. With electric mixer on medium speed; beat 5 minutes. Cover; let rise in warm draft-free place about 1 1/2 hours or until bubbly. Combine 2 1/2 cups flour and the baking soda; stir into yeast mixture. With hands work in enough additional flour, 1/4 cup at a time, to make a stiff dough. On lightly floured surface, knead dough 5 to 7 minutes or until smooth. Divide in half; cover with towel; let rest 10 minutes. Shape in two 7 inch round loaves. Place each on lightly greased heavy cookie sheet. With sharp knife, make diagonal slashes across tops. Cover; let rise in warm draft-free place about 1 hour or until doubled. Bake in preheated 400 degree oven about 35 minutes or until browned and loaves sound hollow when tapped on bottom. Makes 2 loaves.