Title: Sheepcamp jackass bread
 Categories: Breads
      Yield: 60 Servings
 
      2 c  Sourdough starter
      3 c  Water, warm 90 degrees
      8 c  Bread flour
    1/8 c  Sugar
      1 pk Active yeast
      2 ts Salt
    1/8 c  Oil
      1 ts Baking soda
 
  THE NIGHT BEFORE:  Dissolve starter in warm water, add 3 cups bread
  flour, cover with wet dishtowel and let ferment at room temperature
  to make sponge. THE NEXT MORNING: Mix sponge with yeast (dissolved in
  sugar and 3 T warm water) salt, oil, soda. Let sit till bubbly. Add
  flour till a heavy dough is formed, or it separates from the bowl of
  a power mixer. Pour out on floured board and knead about 5 minutes
  till elastic. Put in covered well greased bowl till rises to double
  in size. Punch down and knead. Fill an 8 inch Dutch Oven half full,
  put on lid and let rise till pot is full (double in size). Bake at
  375 for 30 minutes, reduce heat to 325 and bake 40 minutes more. Turn
  out on rack, thump bottom to see if sounds hollow (if not, put it
  back in the oven for awhile! ~ tain't done!). Let cool. Best to cut
  into quarters and freeze 3/4 for future use. If you have more than
  1/2 a Dutch Oven of dough, make some rolls or biscuits or a 1 pound
  loaf!