SOURDOUGH STARTER:

2 c. flour
1 pkg. dry yeast
2 c. warm water

Combine in a large mixing bowl which is not metal. Mix together until well blended. Let stand in a warm place (80-85 degrees) for 48 hours, stirring occasionally. It will develop a wonderfully invigorating odor in this time. When it's good and bubbly and very pungent, cover lightly with a piece of waxed paper, fastened with a rubber band, and store in the refrigerator.

For best results, use glass or pottery containers and keep starter loosely covered with waxed paper.

Starter is meat to be used frequently, at least every 2 weeks, and can be kept that amount of time without replenishing, or indefinitely if used daily. The liquid will separate from the batter when it stands several days, but this is all right. Just remember, feed the Starter with one cup flour and one cup water for every cup of mixture you take out. Before using, starter should be left out at room temperature until the mixture bubbles, at least 18 hours or overnight.

SOUR DOUGH BREAD:

2 1/2 pound loaves or 48 bread sticks

3 c. flour
1 c. starter
2 c. warm water
2 tbsp. sugar
1 tbsp. salt
1 tsp. baking soda
3 1/2 c. flour (approx.)
Cornmeal
Melted butter

Measure 3 cups flour, starter, water, sugar, salt, and baking soda into large mixing bowl (not metal). Beat until smooth. Cover loosely with waxed paper and let stand in warm place (80-85 degrees) at least 18 hours. Stir batter down. Mix in more flour to make a moderately stiff dough.

Turn onto lightly floured surface and knead until smooth and satiny, about 8-10 minutes. Shape dough, place on greased baking sheets that have been sprinkled with cornmeal; brush with melted butter. Cover and let rise in warm place until doubled, about 1 1/2 hours. Bake in preheated oven, 400 degrees, 40-50 minutes, or until done. Brush with butter.