San Francisco Sour Dough Bread

INGREDIENTS

INSTRUCTIONS

STARTER: In large bowl mix yeast with warm water and flour. Beat until
smooth. Cover and let stand at room temperature for 48 hours,  stirring
mix 4 times during the 2 days. DOUGH: In a cup soften yeast  in warm
water with a pinch of sugar for 5 minutes. Pour 1-1/2 cups  warm water
into mixing bowl. Stir in the yeast mix and starter. Stir  in flour,
sugar and salt. Mix vigorously for 3 minutes. Turn into  greased bowl.
Cover. Let rise in warm place until doubled. Mix baking  soda with 1
cup remaining flour. Add to dough. Turn onto floured  board. Knead,
adding remaing flour little by little until smooth and  satiny. Divide
dough in half. Shape into 2 loaves on a gresed and  cornmeal dusted
baking sheet. Cover. Let rise until doubled. Brush  loaves with water.
Slash diagonally with sharp knife. Place a shallow  pan of hot water in
bottom of oven. Bake loaves at 400~ for about 45  minutes or until
crust is golden. For a crisper crust, remove loaves  from oven after 35
minutes. Brush with salted water. Bake for another  10 minutes.  TIP:
Store starter in refrigerator for future use. Bring to room
temperature for 4 hours before using.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1850
Calories From Fat: 42
Total Fat: 5g
Cholesterol: 0mg
Sodium: 2663.9mg
Potassium: 550.6mg
Carbohydrates: 388.7g
Fiber: 13.8g
Sugar: 5.6g
Protein: 52g