• 2 cups starter
  • 2 cups warm water (16 ounces)
  • 2 1/2 cups flour (10 ounces)
  • 1 tablespoon sugar


  1. Mix thoroughly.  Mixture may seem thick and lumpy, but it will thin down during the fermentation process.  Cover and let sit at room temperature for 12 hours.
  2. Before starting to bake make sure you return 2 cups of starter to the starter jar and place in fridge.  Do not fill the starter jar more than 2/3 full because the batter will continue to ferment and expand for a little while.


  • 1 cup starter
  • 2 cups warm water (16 ounces)
  • 1/8 teaspoon yeast
  • 1 tablespoon salt
  • 1 tablespoon honey
  • 6 cups Lehi Roller Mills all-purpose flour (24 ounces)


  1. Combine starter, water, honey and yeast in a large bowl.  (I use a 6 quart rising bucket).  Add flour and salt.  Knead with large spatula 35 times. Cover and let rise for 8 hours 30 minutes.
  2. Preheat oven to 450 for 1 hour with cast iron 5 quart pots and lids.  Lay out 3 parchment papers 16″ wide on counter.  Sprinkle one paper liberally with flour.  Empty dough from bowl onto floured surface and carefully roll over and pick up, shaping into a round loaf and place on a fresh parchment paper.  Cover and let rise for 1 hour while dutch ovens are preheating.
  3. Score tops of rising bread dough in a criss-cross pattern with a bread knife.  Pull dutch oven out of oven.  Pick up parchment paper by the corners and place in hot dutch oven.  Pull edges of parchment paper outside of pot, then place the lid on top so that the edges stick out.
  4. Bake for 45 minutes.  Let bread cook on cooling rack for 1 hour if you can wait that long.

Note- In my recipe the volume of 1 cup flour weighs 4 ounces.

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