You will need a 6-quart Enameled Cast Iron Covered Dutch Oven. Take your starter out of the fridge. Stir, and let the jar sit on the countertop until it reaches room temperature. (Normally 1-2 hours).

Pour approximately 3/4 cup of starter into your mixing bowl. Add warm water, flour, honey, and salt. Mix well by hand or with a mixer. The dough may be sticky.

Butter your bowl and your hands and mound the dough into a ball. Cover with plastic wrap or a wet towel. Let it rise for 6-12 hours.

Place the dough (you may have to remove the ball of dough) into your 6-quart enameled cast iron Dutch Oven while your oven preheats to (450°F) = (232°C) Degrees. Let the dough rest for 30 minutes uncovered.

Use your scissors or sharp knife to make an X or other design on the ball of dough.

Lather with butter, oil, or beaten egg whites.

Put the lid on your baking pan and place it in the center of your preheated oven. Bake for 30 minutes.

After 30 minutes, remove the lid and continue baking for another 15 minutes. Remove bread from the pan and cool on a rack.

***Feed your sourdough starter in a quart mason jar with a scant cup of flour and 1/2 cup of filtered water. Stir until thoroughly mixed and place the jar on your countertop for 4-5 hours before putting the jar in the refrigerator.