1 c. sourdough starter
1 c. warm water
1 tsp. active dry yeast
2 tsp. salt
2 tbsp. sugar or honey
1/4 c. vegetable oil
2 egg yolks
5 to 5 1/2 c. flour
1/2 tsp. baking soda

Mix ingredients with 3 cups flour. Stir well. Add remaining flour until it forms a ball in bowl. Let it rise about 1 hour. Knead until smooth. Shape into two loaves. Place in greased bread tins. Let it double in bulk. Bake 10 minutes at 400 degrees, then 40 minutes at 350 degrees.

Yeast is optional. It will not change the flavor but will speed rising. If used, sprinkle over the warm water and wait 5 minutes before adding the starter.

SOURDOUGH STARTER

Mix 1 cup warm water, 1 1/4 cups flour, 1 tsp. salt, 1 tsp. sugar, 1 grated raw potato. Place this in a wide mouth glass jar or earthen crock. Cover with cheesecloth to allow wild yeast of the air to settle on it for 24 hours. Cover and let it ferment for 2 weeks. Keep permanently in covered jar.