Place water in a large mixing bowl and heat ~45 seconds in the microwave (or otherwise warm to appropriate temperature for yeast). Sprinkle yeast over the warmed water and let stand 5 minutes. Add sugar and Sourdough Starter, then gradually add 4 of the cups of flour and the salt. Cover with a damp towel and let rise 1 1/2 hours. (Don't knead or place in an oiled bowl or any of the usual things you do when making bread.)
Turn dough onto a floured board and work in about 1 cup more of flour until dough is no longer sticky. Knead about 5 minutes.
Shape dough into 1 large round or 2 oval loaves. Set loaves on a baking sheet that has been sprinkled generously with cornmeal. Cover with a damp towel and allow to rise. After 20 minutes remove loaves from oven (if that's where they are rising), place a shallow pan of water on the lower shelf of the oven, and preheat the oven to 400°. When the oven is at temperature, make diagonal slashes (in oval loaves) or checkerboard slashes (in round loaf) in the top of the loaves with a knife. Bake for 45 minutes until the crust is medium dark brown.
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