Sour Dough Bread

Measure 3 cups flour, starter, water, sugar, salt and baking soda into a large mixing bowl (not metal); beat until smooth. Cover loosely with waxed paper and let stand in warm place (80 to 85 degrees) at least 18 hours. Stir batter down. Mix in more flour to make a moderately stiff dough. Turn onto a lightly floured surface and knead until smooth and satiny, about 8 to 10 minutes. Shape dough, place on greased baking sheet that have been sprinkled with cornmeal; brush with butter.

Cover and let rise in warm place until double, about 1 1/2 hours. Bake in preheated 400 degree oven 40 to 50 minutes, or until done. Brush with butter. Spoon flour into dry measuring cup; level. DO NOT SCOOP.