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