I made some French bread today, but instead of just using the active sour dough starter, I added yeast as well.  It came out pretty good, with the added bonus of a much shorter rise time of 2 hours instead of 6.
What you need: 1 cup of active sour dough starter2 1/2 tsp yeast1/2 cup of warm water1 tsp salt2 tsp sugar1 egg2-3 cups of flour (you may need more or less depending on humidity) Putting it together:
In a bowl, add the sour dough starterAdd 1/2 cup of flour and mix until combinedAllow to sit for about 30 minutesPut yeast and sugar in small bowl and add waterOnce yeast has bloomed, add to sour dough starterMix to combine Add salt and egg, mixing to combineBegin adding flour 1/2 cup at a timeContinue adding until well mixed. Dough should be somewhat sticky, but not TOO sticky.Once kneading is complete, cover and let rise until doubled in size: 60-90 minutes.After first rise, take out, punch down gently, and shape into loaf(s)Cover and let rise an additional 30 minutesPreheat oven to 425Bake for 18 minutes, or until the internal temperature reaches 200 degreesRemove and let cool at least 30 minutes before slicingEnjoy!!