Serves: 5
Total Calories: 428

4 cups sourdough starter
6 cups warm water
1/4 cup dry yeast
3/4 cup sugar
1 tablespoon plus 1 teaspoon salt
1 cup pork lard or butter

In a large bowl, dissolve yeast and sugar in warm water; add starter and stir well to combine. Set aside for 15 to 20 minutes or until mixture becomes bubbly.

Meanwhile, in a medium bowl, combine flour and salt and stir to distribute salt through out. Cut in the pork lard or butter until flour is mealy in consistency. Slowly add flour mixture to the starter mixture 1 cup at a time. When the dough gets to stiff to mix, turn out onto a floured board and knead in remaining flour mixture, adding additional flour until dough is not sticky feeling. Continue kneading until a dough ball stretches thin enough to let light through without tearing (10 to 15 minutes).

Place the dough into a greased bowl, and roll dough in oil or grease to coat dough, cover loosely with plastic wrap or a lint free tea towel. Let rise until doubled in bulk. Punch down dough and form into 8 loaves or dinner rolls. Let dough rise until doubled. Preheat a Dutch oven lid for each loaf or a 20” lid for dinner rolls, then cover Dutch oven and bake at 375° for 30 to 35 minutes. This takes 1 ring under and 1 ½ rings on top in a 20” Dutch oven. Remove from heat and let cool 30 minutes or longer before serving.

Nutritional Facts:

Serves: 5
Total Calories: 428
Calories from Fat: 320

More Recipes from the Cast Iron "Covered Wagon" Cookin Cooking for Crowds in BIG Ovens Cookbook:
Dave's Jiffy Corn Light Bread
High Rise Sourdough Bread
Sheephearders Basque Style Bread