The tangy flavor of sourdough bread is fantastic for sandwiches.
- In large warmed bowl, sprinkle yeast over water, stir to dissolve and let stand until bubbly. Blend in starter, sugar, salt and vinegar.
- Gradually beat in 3 cup of the flour. Beat at least 3 minutes. Turn batter into a large oiled glass or ceramic bowl, cover with towel and let rise in warm place 1 hr or until double in bulk.
- Combine 1 cup of the remaining flour with baking soda. Stir batter down and add flour-baking soda mixture. Gradually add remaining flour to make stiff dough.
- Turn out onto floured board and knead, adding additional flour only as needed to prevent sticking, until dough is smooth and elastic - approximately 300 strokes of folding and turning.
- Sprinkle a greased baking sheet with cornmeal. Form dough into 2 oblong loaves and place on sheet. Cover with towel and let rise in a warm place 1 to 1-1/2 hours, or until nearly but not quite double in size.
- Slash the tops of loaves diagonally with a sharp razor. Mist with water and bake in 450° F oven for 10 minutes. Reduce heat to 400 and bake 35 minutes longer, or until bread tests done.
- Remove pan of water after 15 minutes of baking. Turn out onto wire rack and cool.
For a harder crust, place a pan of hot water on bottom of oven and mist with water or with a bread baste several times during baking.
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.