3 c. enriched flour
1 c. STARTER
2 c. warm water
2 tbsp. sugar
1 tbsp. salt
1 tsp. baking soda
3 1/2 c. enriched flour (about)
Cornmeal
Melted butter

Measure 3 cups flour, starter, water, sugar, salt and baking soda into large mixing bowl (not metal); beat until smooth. Cover loosely with waxed paper and let stand in warm place (80 to 85 degrees) at least 18 hours. Stir batter down. Mix in more flour to make a moderately stiff dough.

Turn onto lightly floured surface and knead until smooth and satiny, about 8 to 10 minutes. Shape dough, place on greased baking sheets that have been sprinkled with cornmeal; brush with butter. Cover and let rise in warm place until doubled, about 1 1/2 hours. Bake in preheated 400 degree oven for 40 to 50 minutes, or until done. Brush with butter.

Spoon flour into dry measuring cup; level. Do not scoop.

SHARPING VARIATIONS:

HEARTH BREAD: Divide dough in half, shape each into round ball and place on baking sheet; brush with butter; let rise and bake as directed.

FRENCH BREAD: Divide dough in half, shape each into a 16 inch long loaf and place on baking sheet. Brush with butter, make diagonal cuts in top, and let rise as directed. Place a shallow pan of water on the lower rack of the oven and bake as directed.

BREAD STICKS: Divide dough into 24 pieces. Gently roll each into 16 inch strip, cut in half and place on baking sheet. Brush with butter and let rise as directed. Bake 15 minutes, or until lightly browned. Makes two 1 1/2 pound loaves or 48 bread sticks.