Set sponge as for hotcakes and let stand overnight or at least 6 hours. Put aside 1/2 cup for your next starter. Dissolve in 1 cup water:
1 teaspoon salt
2 Tablespoons sugar
2 Tablespoons shortening or oil
Add starter which should be 1 1/2 cup to 2 cups. Then add 6 cups flour and warm water if necessary, to make a soft dough.
If using whole wheat, use 2 cups whole wheat and 4 cups of white flour, but bread will be considerably heavier.
Knead until smooth and elastic.
Put in a greased bowl covered with a towel and let rise in a warm place until doubled.
Shape into 2 loaves and put in loaf pans. Let rise again, covered, in a warm place until it rises to the top of the pans.
Bake at 200 for 15 minutes and then 350 for 1 hour or until done.