STARTER BATTER:

1 pkg. active dry yeast
1/2 c. warm water
2 c. sifted all-purpose flour
2 c. lukewarm water
1 tbsp. sugar
1 tsp. salt

The starter batter may be kept almost indefinitely; you'll discover the tart flavor becomes more fullbodied with age.

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. sifted all-purpose flour
1/2 tsp. baking soda

In large mixing bowl soften yeast in the warm water. Blend in the 1 cup starter batter, the sugar and salt. Add 3 1/2 cups flour; beat 3- 4 minutes. Cover; let rise in warm place until double, about 1 1/2 hours.

Mix soda with the remaining 1 1/2 cups flour; stir into dough. Add enough additional flour, about 1/2 cup, to make a stiff dough. Turn out on lightly floured surface; knead for 8-10 minutes.

Shape into 1 large or 2 medium round loaves. Place on lightly greased baking sheet. With a sharp knife, make diagonal cuts across top of dough. Let rise in warm place until double, about 1 1/2 hours.

Bake the large loaf in hot oven (400 degrees) for 40-45 minutes or until deep golden brown. (Bake the 2 medium loaves at 400 degrees for 35-40 minutes.) Brush with melted butter.

To keep starter batter alive: Add 1/2 cup water, 1/2 cup sifted all- purpose flour and 1 teaspoon sugar to leftover starter. Let stand until bubbly and well fermented, at least 2 days. Cover; refrigerate until used again. If starter is not used within 10-14 days, add about 1 teaspoon sugar to keep it alive. Repeat every 14 days.