| 1 | In lg warmed bowl, sprinkle yeast over water, stir to dissolve and let stand until bubbly. |
| 2 | Blend in starter, sugar, salt and vinegar. |
| 3 | Gradually beat in 3 c of the flour. |
| 4 | Beat at least 3 mins. |
| 5 | Turn batter into a lg oiled glass or ceramic bowl, cover with towel and let rise in warm place 1 hr or until double in bulk. |
| 6 | Combine 1 c of the remaining flour with baking soda. |
| 7 | Stir batter down and add flour-baking soda mixture. |
| 8 | Gradually add remaining flour to make a stiff dough. |
| 9 | Turn out onto floured board and knead, adding additional flour only as needed to prevent sticking, approx 300 strokes of folding and turnin or until dough is smooth and elastic. |
| 10 | Sprinkle a greased baking sheet with cornmeal. |
| 11 | Form dough into 2 oblong loaves and place on sheet. |
| 12 | Cover with towel and let rise in warm place 1 to 1-?hr or until not quite double in size. |
| 13 | With sharp razor, slash the tops of loaves diagonally. |
| 14 | Mist with water and bake in 450 oven 10 mins. |
| 15 | Reduce heat to 400 and bake 35 mins longer or until bread tests done. |
| 16 | For a harder crust, place a pan of hot water on bottom of oven and mist with water several times during baking. |
| 17 | Remove pan of water after 15 mins of baking. |
| 18 | Turn out onto wire rack and cool. |
| 19 | Note: if you like your sourdough very dar, remove the baked bread from the pan or sheet and place under broiler about 2 mins, or until rich brown in color. |
