Instructions: Starter:
In a medium bowl, sprinkle yeast and sugar over warm water. Let mixture stand until foamy, 5 minutes. Beat in the flour until smooth. Cover bowl with damp cloth and set it in a draft-free place overnight. Refrigerate the starter at least 3 more days. Stir once a day. Replace each cup of starter used with 1/2 cup flour, 1 teaspoon sugar, and 1/2 cup warm water.

Bread:
In a large bowl, sprinkle yeast and sugar over warm water and let mixture stand until foamy. Stir the starter, 6 1/2 cups flour, salt, and baking soda into the yeast mixture to make a soft dough. Knead dough until it forms a ball. Turn out onto lightly floured work surface and knead, working in as much of the remaining 1 cup of flour as necessary. Knead dough until it is smooth and elastic. Shape the dough into a ball and place in a lightly oiled bowl; turn once to oil top. Cover and let rise until dough has doubled. Lightly grease 1 or 2 baking sheets. Punch dough down and shape into 2 loaves. Place loaves on baking sheets. Cover and let rise until doubled. Heat oven to 400 degrees. With a sharp knife, score loaves by cutting 2 or 3 slits across top a each loaf, about 1/2-inch deep. Bake 25 to 30 minutes until golden. Cool on wire racks.

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