STARTER BATTER:

1 pkg. yeast
1/2 c. warm water
2 c. sifted flour
2 c. lukewarm water
1 tbsp. sugar
1 tsp. salt

In medium mixing bowl, dissolve yeast in warm water; stir in flour, lukewarm water, sugar and salt. Beat smooth with mixer. Let stand, uncovered, at room temperature for 3 to 5 days, stirring 2 to 3 times each day. Cover at night to prevent drying. Starter should have a yeasty smell, not a sour smell.

BREAD:

1 pkg. active dry yeast
1 1/2 c. warm water
1 c. starter batter
2 tsp. sugar
1 1/2 tsp. salt
5 c. flour
1/2 tsp. baking soda

Mix together yeast and warm water. Mix together softened yeast, 1 cup batter, sugar and salt. Rise until doubled or 1 1/2 hours. Mix soda with remaining 1 1/2 cups flour; stir into dough. Add enough additional flour (about 1/2 cup) to make dough stiff. Knead on floured surface 8 to 10 minutes. Shape into 1 large or 2 medium round loaves. Place on greased baking sheet. With a sharp knife, make diagonal cuts across top of dough. Rise 1 1/2 hours. Bake 400 degrees 40 to 45 minutes. Brush with melted butter after baked. Makes 2 loaves.

To keep starter alive, add 1/2 cup water, 1/2 cup flour and 1 teaspoon sugar to leftover batter. Let stand until bubbly and well fermented, at least 2 days. Cove rand refrigerate until used again. If starter is not used within 10 to 14 days, add about 1 teaspoon sugar to keep alive. Repeat every 14 days. Really good bread; worth the extra time and energy.