Cuban Bread

Prepare the starter. In a small mixing bowl dissolve the yeast in the water and allow to proof for 10 minutes. Stir in the flour. Cover bowl with plastic wrap and allow to sit for 24 hours. Make the dough. In a large mixing bowl combine the yeast and 1/2 cup water and allow to proof for 10 minutes. Stir in the shortening, remaining water and half of the starter. Mix well. Stir in the salt and flour, 1 cup at a time, until the dough begins to pull away from the sides of the bowl. Turn dough out to a lightly floured surface and knead until smooth, about 6 - 8 minutes. Place in a lightly oiled bowl and let rise until doubled in bulk, about 45 minutes. Punch down dough. Divide dough into 4 equal pieces. Roll each piece into a 14 inch long loaf. Place two loaves on a baking sheet 6 inches apart, cover and let rise until doubled in bulk, about 1 hour. Preheat oven to 375 degrees. Lay a dampened piece of 3/8" thick kitchen string or twine on top of each loaf, lengthwise. Bake for 30 minutes, or until loaves sound hollow when tapped. Place on wire racks, cool slightly then remove strings. Allow to cool completely.