1 pkg. active dry yeast
1 c. warm water
2 tbsp. sugar
1 1/2 c. sourdough starter
4 c. all-purpose flour
2 tsp. salt
More flour (1 c.)
Rice flour or cornmeal

In large mixing bowl, sprinkle dry yeast over water. Let dissolve 5 minutes. Stir in 2 tablespoons sugar, sourdough starter then gradually add 4 cups flour mixed with salt. Cover bowl with damp towel, let rise 1 to 1 1/2 hours in warm place. Turn dough onto floured board, work in about 1 cup more flour until dough is no longer sticky, then knead until satiny (about 5 minutes). Shape dough into 1 large or 2 long oval loaves. Set on cookie sheet sprinkled with rice flour or cornmeal. Let rise again in warm place for 1 to 1 1/2 hours.

Put shallow pan of water on lower shelf of oven, preheat to 400 degrees. Make diagonal slashes in bread, preferably with razor blade so dough does not fall.

Bake 40 to 50 minutes, until crust is medium-dark brown. Set on rack to cool.