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One of our 2019 goals is to make ten different types of bread. Since Jack, Claire, and Kate are such fans of sourdough, we decided we’d give that a try first. After making our own sourdough starter (something we’re still learning to cultivate), we used it to make a fairly straightforward artisan bread that, once mixed and kneaded, requires little attention while it rises. It’s baked in a cast iron skillet, which gives it a nice crunchy outside, and chewy inside. Served with a hunk of cheese or slathered in butter next to a hearty soup, it’s yummy!



3 cups flour (white, whole wheat or combo–I used half and half)
1 1/4 cups +/- water, depending on how “wet” your sourdough starter is
3/4 cup active sourdough starter
1 Tablespoon honey
1 1/2 teaspoon salt

(***Yep, no yeast–the sourdough starter does the rising***)

Mix all ingredients together in a bowl until just combined, then let stand for 15 minutes. Using a dough hook, knead for five minutes. If kneading by hand, increase time to eight to ten minutes. Transfer dough to bowl lightly coated with oil and cover with plastic wrap. Let rise three hours, turning and folding the dough once or twice. Remove dough from the bowl, turn and fold again, and place it back in the bowl, seam-side up. Let rise another two hours. When finished rising, place the cast iron pot with lid in the oven, and preheat to 450F, and let pan heat for fifteen minutes. When ready, turn dough into cast iron pan (seam-side down), sprinkle with flour, and score three times on top with a sharp, serrated knife. Return the lid on top, and bake for 12 to 15 minutes. Then, remove the lid and bake another 15 to 20 minutes, or until golden and the loaf sounds hollow when thumped. Remove to a wire rack and cool 30 minutes before slicing.


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True stories of raising children, remodeling, braving the elements and plotting out life, all while living on a humble acreage in central Indiana.

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