Place the yeast and warm water in a large bowl and let sit five minutes.

Add in the sourdough starter and mix well to combine. (If not using yeast simply mix the water and sourdough starter together.)

Add two cups of flour to the mixture and mix well.

Begin adding more flour a half cup at a time, mixing well after each addition until the dough comes together and isn't too sticky.

Turn out onto a floured surface and knead the dough for 10 minutes, adding additional flour as needed.

Put the dough into a greased bowl, turning once, and cover.

Allow the dough to double in size. If you used yeast this will take around two hours. If you did not use yeast this will take 4-6 hours.

Once the dough has double punch it down and turn it out onto a cutting board. Divide it into 6 pieces for larger bread bowls or 8 pieces for smaller bread bowls.

Line a bake sheet (or 2) with parchment paper. Shape the 6 or 8 pieces into the shape of a bread bowl and place on the parchment paper.

Cover and let the bread bowls double in size. If you used yeast this will take about 1 hour. If you did not use yeast it will take 2-3 hours.

Preheat the oven to 450 degrees. Place a pan of water on the bottom rack of the oven.

Just before you put the bread bowls into the oven slash a half to quarter in deep X on the top of each one. Then quickly place the cookie sheet into the oven.

Bake for 25-35 minutes or until the tops are golden brown and if you take a bowl out and knock on it it sounds hollow.

Remove from the oven and transfer to a wire rack to cool completely.

Store in an air tight container on your counter for 3-4 days or wrap in plastic wrap then in foil and place in freezer bags to freeze for later.