1 pkg. dry yeast
1 c. sourdough
1 1/2 tsp. salt
5 c. sifted all-purpose flour
1 1/2 c. warm water
2 tsp. sugar
1/2 tsp. baking soda

In a large mixing bowl, soften yeast in warm water. Blend in sourdough, sugar and salt. Add 3 1/2 cups flour. Beat 3 to 4 minutes. Cover; let rise in warm place until double in bulk, about 1 1/2 hours.

Mix soda with remaining 1 1/2 cups flour. Stir into dough; add enough additional flour (about 1/2 cup) to make stiff doug. Turn out on lightly floured surface; knead 8 to 10 minutes. Shape into one large or two medium sized loaves.

Place on lightly greased baking sheet or in loaf pans. Let rise until double in bulk, 1 1/2 hours. Bake at 400 degrees for 35 to 40 minutes or until light brown. Brush with melted butter.

Sourdough can be used in any yeast bread recipe by reducing liquid 1 cup for 1 1/2 cups sourdough.