The Starter (Day 1):
In a small jar, combine cornmeal, sugar, salt, and scalded milk. Cover and place in a very warm spot (around $100^\circ\text{F}$ to $110^\circ\text{F}$). A proofing oven or the top of a refrigerator works well. Let it sit for 12–24 hours until it is bubbly and smells quite strong. 
The Sponge:
Pour the starter into a large bowl. Add the warm water, baking soda, and enough flour to make a thick batter. Return this to your warm spot for 2–4 hours until it’s light and foamy.
The Dough:
Stir in the melted butter, salt, and remaining flour until a stiff dough forms. Knead for about 10 minutes until smooth.
The Proof:
Divide into two greased loaf pans. Cover and let rise in a warm spot until doubled in size. Warning: This can take anywhere from 2 to 6 hours depending on the “mood” of your starter! 
The Bake: Bake at 350°F for 35–40 minutes until the loaves sound hollow when tapped. Brush the tops with butter while still warm.
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