Day Homestead Sourdough loaves

The Day family homesteads on 5+ acres in Western Washington state. There they raise meat rabbits, Nigerian Dwarf goats & 3 wild+free homeschooled children!

Tarin has a passion for homemaking, intentional living & creating from scratch, traditional foods.


5 ½ Cups flour (plus a bit more for sprinkling) 


2 Teaspoons salt


1 Cup active sourdough starter


1 ½ Cups warm water


3 Tablespoons lard 


3 Tablespoons honey (or 2 tablespoons sugar)


In a large mixing bowl combine flour & salt. 


Then add to the same bowl the sourdough starter, water, honey & lard. 


Mix all of these ingredients together (I prefer to use a wooden spoon or dough wisk to start) until a dough starts to form.


Let rough dough rest for about 5 minutes.


Lightly flour a clean surface & knead the dough with your hands for 3 minutes. 


Let the dough rest for another few minutes.


Return to knead dough for a final 2-3 minutes until a smooth and soft dough is created. 


Cover bowl and let dough ferment over night (8-12 hours). 


The following morning grease a baking sheet or place parchment paper on it.


Divide the dough into 2 even (ish) portions.


Shape each into a round boule shape or longer batard shape. 


Place both unbaked loaves onto prepared baking sheet with some space between them.


Sprinkle some flour on the top of each & cover with a hand towel.


Place in a *warm* area to rise for 1-2 hours.


Preheat oven to 400 degrees Fahrenheit 15-20 minutes before baking.


Once the loaves have risen significantly (by about 50+ percent of their original size), uncover.


Use a sharp knife or bread lame to slash the top of each loaf a few times or create a pretty scoring design. 


Place into the hot oven to bake for 35-45 minutes.


My preferred way of being sure bread is done is by checking its internal temperature (which should be 190 degrees when fully cooked).


Remove loaves & place on a cooling rack for 25 minutes or so before serving.


Enjoy with a big slab of butter! ☺


Please join us by sharing, continuing the conversation below, and connecting with Tarin at the following:




MORE Stories

Healing on the Homestead

“In some Native languages the term for plants translates to ‘those who take care of us’ … the land knows you, even when you are lost.” – Robin Wall Kimmerer, Braiding Sweetgrass…

Read More

Babies, Business, and Bumper Crops

Babies, Business, and Bumper Crops: How I am Learning to Homestead with Babies in Tow

Have you ever had one of those days? You know the days when you are cleaning the baby’s diaper, milking the cow, scooping poop in the barn, wiping noses, and cleaning more poop off of kids’ shoes…

Read More

Frontier Homesteading

Hey there, Homesteading Mama’s!
I’m Rachel from @frontier_homesteading. My husband Ryan, three children and I have been homesteading for about 10 years now, first in Wyoming and now in Alaska.
We currently have milk goats, pack goats, sheep, a pig, a cow, chickens, rabbits, bees and a dog. Seasonally, we also have more pigs, meat chickens and turkeys….

Read More

Holiday Stained Glass Windows with RuthAnn

Stained glass windows date back to the 7th century. With the earliest known reference dating
from 675 AD when workmen were imported from France to Britain to Glaze the windows of a

Read More

Returning to Nature

Homesteading and growing food is not the easy way out of this life, i would say it is the hard way as there’s nothing convenient about it. It’s a lifestyle, a life change not a trend or hobby. Well, that’s my opinion any way…

Read More

Awakino Station

Awakino Station is a child’s dream. There is the river to splash in, tussock covered hills to explore, animals to raise and a bustling kitchen with a baking tin full of something yummy to eat…

Read More

Quick-Rise Weeknight Pizza Dough

Like many in this homesteading space, this has been a completely unexpected journey for our family.
Even 10 years ago I would have laughed at the thought of getting up to milk a cow each morning and
canning endless amounts of tomatoes…

Read More

Wild Mushroom Risotto by The Hopewell Homestead

I am a Hopesteader. I haven’t always tried to look for the silver lining in most any situation. It’s a skill that has encouraged me to spur on and learn and read and do and gain experience by turning knowledge into wisdom…

Read More

Raw Milk Cheese

The absolute best part of this cheese recipe-there’s no stove work involved, at all! So they’ll be no sweating over the stove, or heating up the homestead during these hot summer months, with this recipe!

Chèvre is my go to cheese! I milk the goats, go inside and filter it right into a jar, and start the cheese from that very point! The doe’s body temperature is just perfect for starting the cheese on your countertop. And it doesn’t get much easier than that!…

Read More

Join In The Conversation

Notify of

Inline Feedbacks
View all comments

A Patchwork of Homestead Mamas

An inspiring & encouraging community of Homestead Mamas. For growers, hunters, foragers, & explorers; with little hands & little hearts alongside.

Join Our Community