Combine the water, starter, 4 cups flour, sugar, salt in a crock or glass bowl. Mix well, cover lightly with a towel or cheesecloth. Let stand at room temperature for 18-24 hours or until the dough has doubled in size. Mix 1 cup of the remaining flour with 1/2 teaspoon soda. Stir this into the risen dough until it is stiff. Turn the dough out on a floured board and knead approximately 1 more cup of flour and a little more soda into it. Knead for 5-10 minutes or until the dough is smooth. Shape into 2 long loaves or 1 round loaf. Place on a lightly greased baking sheet. Cover, let stand in a warm place for 3-4 hours or until almost doubled in size. Preheat oven to 400ºF. Brush a little water on top of loaf and make a few diagonal slits across the top. Bake for approximately 45-50 minutes or until the crust is medium dark brown. 

San Francisco Sourdough French Bread

1 1/2 cup of  warm water
1 tablespoon of yeast
1 cup of starter
3 cups of flour
2 teaspoons of sugar
2 teaspoons of salt
1 teaspoon of baking soda
2 additional cups of flour

Dissolve yeast in warm water. Mix in starter. Add 3 cups flour, sugar and salt. Add vigorously 2-3 minutes. Cover with cloth. Set in warm place 1 1/2 - 2 hours or until doubled. Mix baking soda with 1 cup remaining flour and stir in (dough stiff). Turn out on floured board and knead using remaining 1 cup flour (or more) until satiny (5-10 minute). 2 oblong or 1 large round. Place on lightly greased pan. Cover with cloth in warm place free from drafts. Let rise 1-2 hours (doubled). Before baking brush outside with water and make diagonal slashes across top (single edged razor blade). Put shallow pan hot water in bottom of oven. 400ºF. for 45 minutes or until crust is medium dark brown.

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