Oven at 400 degrees.

1 env. active dry yeast
1 1/2 c. warm water (105 to 115 degrees)
1 c. "Herman" starter
1 1/2 tsp. salt
2 tsp. sugar
About 6 c. flour, divided
1/2 tsp. baking soda

In large bowl, dissolve yeast in the warm water. Add starter, salt, sugar, and 2 1/2 cups flour. With electric mixer on medium speed, beat 5 minutes. Cover, let rise in warm, draft free place about 2 1/2 hours or until bubbly. Combine 2 1/2 cups flour and the baking soda. Stir into yeast mixture. With hands, work in enough additional flour (1/4 cup at a time) to make a stiff dough.

On lightly floured surface knead dough 5-7 minutes or until smooth. Divide in half. Cover with towel and let rest for 10 minutes. Shape into two 7 inch round loaves. Place each on a lightly greased heavy cookie sheet. With sharp knife, make diagonal slashes across tops. Cover. Let rise in warm, draft free place about 1 hour or until doubled. Bake in preheated oven, 400 degrees, about 35 minutes or until browned and loaves sound hollow when tapped on bottom. Makes 2 loaves.