# From dadams@cray.com  (David Adams)

        This recipe was given to me by a neighbor lady.

                SOURDOUGH FRENCH BREAD          2 loaves


        1 pkg. dry yeast                2 t salt
        1 1/2 C warm water              6 - 6 1/2 C unbleached 
        1 C starter                             flour, divided
        2 t sugar                       1/2 t soda

        Sprinkle yeast over waarm water in large bowl.  Stir until 
        disolved.  Stir in starter, sugar salt and 3 C flour until
        well blended.  Beat at high on elec. mixer 2 min.  Stirr in
        1 C flour to make thick batter.  Cover bowl with towel.
        Let rise in warm place until doubled (1-2 hours.)  Stir down
        batter.  Mix soda and 1 C flour - stir into batter to form 
        soft dough.  Turn onto greased floured board.  Use enough
        of remaining flour to prevent sticking and knead 8 min. until
        smooth and elastic.  Divide in half.  Roll each half into a 
        rectangle 9x16".  Starting at long side, roll up tightly and seal 
        bottom seam by pinching with fingers.  Taper ends slightly by rolling
        loaf back and forth on board with one hand on each end.  Tuck
        tapered ends under or put in bread pan lightly greased.  Cover
        with damp towl.  Let rise in warm place until doubled (45 min-
        1 hr.)  Brush loaves lightly with water.  Bake 35-45 min. at
        400 deg. F.