I pulled out a big Ball jar (~4 cups). I weighed the weight of the jar beforehand just for grins. I put in 100g of water and 100g of flour and stirred it so it was evenly mixed. Every twelve hours for the next two weeks, I “fed” the starter 50g of water and 50g of flour, stirring so it’d be mixed.

A few notes:


First, credit where credit is due. I started with this recipe from King Arthur Flour and modified as time went on.


Total time: 15 minutes

In a very large bowl I mix 1000 g of flour, and 20g of kosher salt.

In a medium bowl I mix 650g of tap water with 100g of my starter, straight out of the fridge.

Then I pour the water mixture into the large bowl and stir it all together until I get a big sticky ball of dough and it’s not sticking to the sides much anymore. My big glass bowl came with a well-sealed lid, so I put that on and let it rise 20–24 hours.

Now add 50g of water and 50g of flour to your starter, stir it up, and stick it back in the fridge!


Total time: 1 – 2 hours

I use a dutch oven, the loaves turn out much better than when I used a baking sheet.

Put your dutch oven in the oven with the lid on and preheat the oven to 550°F.

When the time comes, use plenty of flour for your hands and the outside of the dough and transfer it into the dutch oven. This is easiest with the dutch oven on the stove top. It’s good to score a few cuts into the top of the dough, either when it’s in the bowl or the dutch oven.

Put the lid back on the dutch oven and return it to the oven. Reduce the oven temperature to 450°F and bake for 25 minutes.

Remove the lid and bake for another 20–25 minutes. Or until the loaf is pretty dark.

Transfer to a wire rack and let cool.