Sourdough Starter Batter
2 1/4 teaspoons active dry yeast
1/2 cup warm water (110 degrees F)
2 cups all-purpose flour
2 cups lukewarm water
1 tablespoon granulated sugar
1 teaspoon salt

Dissolve yeast in the warm water in a medium bowl. Stir in the flour and lukewarm water; add sugar and salt. Beat until smooth with an electric mixer. Let stand 3 to 5 days, uncovered, at room temperature, making sure to stir 2 to 3 times a day. Cover at night to prevent drying.

Sourdough Bread
2 1/4 teaspoons active dry yeast
1/2 cup warm water (110 degrees F)
1 1/2 cups Sourdough Starter Batter
1 tablespoon granulated sugar
1 teaspoon salt
1 1/2 teaspoons baking soda
5 to 6 cups all-purpose flour

Soften active dry yeast in a large mixing bowl with 1/2 cup warm water. Blend in Sourdough Starter Batter with the sugar and salt. Add 3 1/2 cups flour and beat with an electric mixer to combine, beating at least 3 to 4 minutes to blend thoroughly. Cover and let rise until doubled.

Mix baking soda with remaining flour and add to dough. Add enough flour to make the dough stiff. Turn out onto a floured board and knead 8 to 10 minutes. Shape into one large or two medium loaves and place on lightly greased baking sheet. With a sharp knife, slice diagonal cuts across top of dough. Let rise again until doubled.

Bake in a preheated oven at 400 degrees F. Medium loaves require about 35 to 40 minutes to bake; a large loaf takes about 40 to 45 minutes.

To Keep Sourdough Starter Batter Alive
1/2 cup water
1/2 cup flour
1 teaspoon granulated sugar

After removing batter to make bread, add the above ingredients and let stand for 2 days. Cover the Sourdough Starter Batter and refrigerate until used again.

If starter is not used within a couple days, just add a teaspoon of granulated sugar every 10 days to keep it alive.