1 1/2 c. warm water
1 c. sourdough starter
4 c. unsifted flour
1/2-1 tsp. baking soda
3 tsp. sugar
1 1/2 tsp. salt
2-2 1/2 c. flour

Combine the water, starter, 4 cups flour, sugar, salt in a crock or glass bowl. Mix well, cover lightly with a towel or cheesecloth. Let stand at room temperature for 18-24 hours or until the dough has doubled in size. Mix 1 cup of the remaining flour with 1/2 teaspoon baking soda. Stir this into the risen dough until it is stiff. Turn the dough out on a floured board and knead approximately 1 more cup of flour and a little more soda into it.

Knead for 5-10 minutes or until the dough is smooth. Shape into 2 long loaves or 1 round loaf. Place on a lightly greased baking sheet. Cover, let stand in a warm place for 3-4 hours or until almost doubled in size. Preheat oven to 400 degrees. Brush a little water on top of loaf and make a few diagonal slits across the top. Bake for approximately 45-50 minutes or until the crust is medium dark brown.