----STARTER----
2 c  Water
2 c  Flour
1 pk Yeast

SOURDOUGH BREAD
4 c Flour
1 ts Salt
2 tb Sugar
2 tb Grease

Starter:

Combine the three ingredients and let sit over night in a warm place.

Use of Starter: Each time you use the starter, pour off 1/2 cup or more to
use in you next baking effort. Do not keep starter in a metal container. A
glass or potter container works best. The starter will usually keep for
several months in the refrigerator but frequent use will renew the starter
and keep it fresh. Never add anything to your starter except plain flour
and warm water. Set starter the night before use by adding flour and water
(2 cups each). Remove your fresh cup of starter and use the bubbly batter
in the bread recipe.

Bread:

Sift the dry ingredients into a bowl. Pour in sponge and mix (also
grease). Knead the dough for ten minutes, then allow to rise for three to
four hours. Disolve 1/4 teaspoon baking soda in 1 Tb. water then knead into
dough. Allow to rise again. Shape into loaves and bake at 375 degress F.
for 45 minutes.