---------- Recipe via Meal-Master (tm) v8.01
       Title: Sourdough San Francisco Bread
  Categories: Breads
       Yield: 2 servings
            NFXS18B                           1/2 tb Salt
       1 tb Dry yeast                           2 tb Cider vinegar
   1 1/2 c  Warm water                      5 1/2 c  White flour
       1 c  Sourdough starter                 1/2 ts Baking soda
       1 tb Sugar                                    Yellow cornmeal
   In lg 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 c of the flour. Beat at least 3 mins. Turn batter into a lg oiled
   glass or ceramic bowl, cover with towel and let rise in warm place 1 hr or
   until double in bulk. Combine 1 c of the remaining flour with baking soda.
   Stir batter down and add flour-baking soda mixture. Gradually add remaining
   flour to make a stiff dough. Turn out onto floured board and knead, adding
   additional flour only as needed to prevent sticking, approx 300 strokes of
   folding and turnin or until dough is smooth and elastic. Sprinkle a greased
   baking sheet with cornmeal. Form dough into 2 oblong loaves and place on
   sheet. Cover with towel and let rise in warm place 1 to 1-1/2 hr or until
   not quite double in size. With sharp razor, slash the tops of loaves
   diagonally. Mist with water and bake in 450 oven 10 mins. Reduce heat to
   400 and bake 35 mins longer or until bread tests done. For a harder crust,
   place a pan of hot water on bottom of oven and mist with water several
   times during baking. Remove pan of water after 15 mins of baking. Turn out
   onto wire rack and cool. NOTE: If you like your sourdough very dar, remove
   the baked bread from the pan or sheet and place under broiler about 2 mins,
   or until rich brown in color.