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Sourdough Bread 3

Starter:

1 package of dry yeast
1 tablespoon of sugar
1 1/2 cup of warm water

Mix, let stand until it foams and absorbs yeast and sugar. Add 1 1/2 cups flour and mix well; cover lightly and leave on counter several days, stirring once a day. Will keep indefinitely in refrigerator.

Bread:

2 packages of yeast
2 tablespoons of sugar
1 3/4 cup of warm water
Starter
1/2 cup of oil
7 to 7 1/2 cups of flour
1 1/2 teaspoon of salt
1/2 teaspoon of soda

In a large bowl, sprinkle yeast and sugar over water and let stand 5 minutes or longer (until absorbed). Add starter, oil, salt and soda. Add 6 1/2 cups flour. Use remaining flour on floured surface and knead until smooth and shiny. Place in large oiled bowl, turning bread to coat with oil. Let raise until double, knead again. Form 2 parts. Cover and let rest 30 minutes or longer. Knead again and form 2 long loaves on cookie sheet. Let raise 1 hour or longer. Bake 35 minutes at 350ºF.

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