2 c. flour
1 3/4 c. warm water
6 tsp. dry yeast
2 tbsp. honey

Combine flour and dry yeast in a bowl. Mix honey in warm water and gradually add to dry ingredients. Store in earthenware pot at room temperature for two days to one week.

SOUR DOUGH BREAD:

The night before baking, combine one cup of starter (above) with 2 cups warm water. Mix one tablespoon salt and 1 teaspoon baking soda and 2 1/2 cups flour and sift them together into the mixture. Beat well. Cover and leave 12 hours in warm place. Now, before adding more flour, return one cup of batter to the storage pot for future use. After it has been removed, add enough flour to make stiff dough. Turn out onto lightly floured board; knead vigorously until smooth and elastic, about 10 minutes. Place in greased bowl, turning to grease top.

Cover. Place in warm place. Let it rest for 20 minutes. Form into loaves. Let rise until double in size. Bake at 400 degrees about 25 minutes.