Sourdough Cornmeal Bread

1 cup sourdough starter
1 package active dry yeast
2 1/2 cups water
2 teaspoons salt
2 tablespoons molasses
4 to 6 cups bread flour
2 cups cornmeal
1/2 teaspoon baking powder

Mix starter with 1 cup water and 1 cup flour. Let sit overnight to ferment and then return all but 1 cup starter to the bowl of starter in the refrigerator.

With the reserved starter, mix in 1 1/2 cups warm water and the yeast. Add salt, molasses and 2 1/2 cups flour. Beat 3 to 4 minutes. Cover and let rise about 2 hours.

Stir in baking powder, 2 cups cornmeal and 1/2 cup bread flour. Add flour if necessary to make a stiff dough. Turn onto a floured board and knead 5 minutes. Divide dough in half, cover and let rest 10 minutes. Shape into loaves and place into greased loaf pans. Let rise until double, about 1 1/2 hours.

Bake at 400 degrees F for 40 minutes.