Basic Sourdough

Paige’s Homestead Sourdough (Overnight Method)

A simple, beginner-friendly sourdough recipe with an overnight rise. No kneading needed, just a few gentle stretch-and-folds.

Ingredients

For the starter:

• 60g (¼ cup) active sourdough starter

• 60g (¼ cup) unbleached bread flour

• 60g (¼ cup) lukewarm water

For the dough:

• 150g active bubbly starter (from above)

• 300g (1¼ cups) lukewarm water

• 500g (4 cups) unbleached bread flour

• 12g (2 tsp) sea salt

• Rice or gluten-free flour for dusting the bowl or basket

Instructions

1. Feed Your Starter

Mix 60g starter with 60g flour and 60g lukewarm water. Let rest 4–6 hours until bubbly, doubled, and passes the float test.

2. Make the Dough

In a large bowl, combine 150g active starter with 300g water. Mix well, then add the 500g flour and 12g salt. Stir into a shaggy, sticky dough.

3. Bulk Fermentation (Overnight)

Cover and let rise at room temperature (65–70°F) for 10–12 hours. During the first 2 hours, perform 2–3 gentle stretch-and-folds to strengthen the dough (optional).

4. Shape the Dough

In the morning, turn the dough onto a lightly misted surface and wet your hands. Gently shape into a rectangle, fold like a letter, then form into a round loaf (boule).

5. Second Rise

Place seam-side down into a parchment-lined, floured bowl or banneton. Cover and rise at room temperature for 3–4 hours.

6. Preheat & Score

30 minutes before baking, preheat oven to 450°F with Dutch oven inside. Once hot, gently score the dough and transfer it (using parchment) into the pot. NOTE. It is not strictly necessary to preheat the oven. You can optionally put the Dutch oven in a cold oven.

7. Bake

Bake covered for 20 minutes. Then reduce heat to 425°F, uncover, and bake another 20–25 minutes. Optional: remove from pot and bake 5 more minutes on oven rack for extra crisp crust.

8. Cool Completely

Let the loaf cool on a wire rack for at least 1 hour before slicing.

If your sourdough is bubbly and active, it is ready to use.

It is surprisingly easy to make challah when you use a mixer with a dough hook to do the heavy kneading!

Prep Time: 10 minutes

Cook Time: 45 minutes

Fermentation & Rise Time: 12–16 hours

Total Time: About 13 hours

Yield: 1 loaf (about 12 slices)

Equipment

• Mixing bowl

• Kitchen scale

• Dough whisk or spoon

• Dutch oven with lid

• Banneton or bowl lined with parchment

• Bench scraper (optional)

• Parchment paper

• Sharp knife, lame, or razor blade

Every week when Friday comes will find my house filled with the delicious smell of baking Jewish egg bread, called challah. But there’s a little something different about this aroma. It’s got a touch of cardamom in it, and it’s so mouthwatering you simply can’t wait for the evening to come to indulge.

In Scripture, the word challah didn’t originally refer to the braided loaf we recognize today, but to a portion of dough that was set aside as an offering to God. In Numbers 15:17–21, the Lord commanded the Israelites to give the first of their dough—a terumah, or sacred gift—as a remembrance that all provision comes from Him. This offering, called challah, was a way to consecrate the whole by giving a part, a recognition that every blessing begins with His hand.

Even today, when we pull a small piece from our dough before shaping loaves, we are remembering that act of holiness and gratitude. But there’s deeper meaning too: challah reminds us not only to give from what we have, but also to set ourselves apart—to live lives marked by purpose and devotion. Just as the piece of dough is separated and given to God, so too are we called to be holy, to walk in His ways, and to reflect His goodness in all we do.

The braided loaf on the Sabbath table is a symbol of unity, abundance, and the weaving together of heaven and earth. It turns a simple meal into an offering, and everyday nourishment into a reminder of the sacred calling we each carry.

The Recipe

There are many ways to braid challah! You can use any number of strands and create intricate designs as well. For a great tutorial on braiding, take a look at this video.

How to Make Homemade Matzoh in 18 Minutes

An ancient bread for a modern world

Matzoh is one of the most ancient breads still eaten today. This crisp, unleavened flatbread has deep roots in both biblical tradition and daily Jewish life. As a Messianic believer and homesteader, I love making homemade matzoh not only during Passover, but anytime we want a quick, meaningful bread that reminds us of the Exodus story and our dependence on the Father.

If you’ve ever wondered how to make matzoh at home, the good news is—it’s incredibly simple. In fact, it’s one of the quickest breads you can make. The key is speed. From the moment water touches flour, you have just 18 minutes to get it mixed, rolled, and baked before fermentation begins. That’s what keeps it truly unleavened.

Because it contains only two ingredients—flour and water—this recipe is perfect for homesteaders, homeschool families, or anyone observing biblical feasts who wants to create something special from scratch. Plus, homemade matzoh tastes so much better than the store-bought version, and it’s a beautiful way to involve your children or grandchildren in preparing for the season.

Let’s walk through the process together.

Why Make Homemade Matzoh?

There’s something sacred about kneading dough with your own hands—especially when you know that bread has been prepared like this for thousands of years. Making matzoh at home connects us with Scripture, with our ancestors, and with one another

Here’s why we love homemade matzoh:

• It’s fast – Ready in 20 minutes or less

• It’s meaningful – Perfect for Passover and remembering the Exodus

• It’s economical – Just flour and water

• It’s flexible – Make it soft or crispy

• It’s fun – A great activity for kids

• It tastes so good – You can make it with or without salt (sometimes I add a bit of ground coriander)

A Few Helpful Tips

1. Use a hot oven – Preheat your oven to 475–500°F before you start.

2. Set a timer – Once you add water to flour, keep an eye on the 18-minute rule.

3. Work fast – Have your tools ready: bowl, rolling pin, fork or dough docker, baking sheet.

4. Keep it simple – No oil, no salt, no yeast. Just flour and water.

5. Don’t overthink it – Rustic is beautiful. Your matzoh doesn’t need to be perfectly shaped.

Homemade Matzoh Recipe

Makes: 6–8 small rounds or 4 large sheets

Prep + Bake Time: 18 minutes total

Ingredients

• 2 cups all-purpose flour (or whole wheat flour)

• ½ cup water (more or less as needed)

Optional tools:

• Rolling pin

• Dough docker or fork

• Pizza stone or baking sheet

Instructions

1. Preheat your oven to 475–500°F. Place a pizza stone or upside-down baking sheet inside to heat.

2. Mix the flour and water quickly in a large bowl. Start with ½ cup water and add more if needed. You’re aiming for a smooth, firm dough—not sticky.

3. Divide the dough into 4–8 equal pieces. Keep the ones you’re not using covered with a towel.

4. Roll out each piece as thin as possible on a lightly floured surface. The thinner it is, the crispier it will be.

5. Dock the surface using a fork to prevent bubbles. Prick all over.

6. Bake directly on the hot stone or pan for 2–3 minutes per side, flipping halfway through. It should be lightly golden and crisp around the edges.

7. Cool on a rack and enjoy immediately or store in an airtight container for up to 3 days.

Ways to Use Homemade Matzoh

• Serve it with charoset and bitter herbs for Passover

• Use it as a base for matzoh pizza

• Break it into pieces and serve with honey or fruit

• Crumble it for matzoh meal or stuffing

• Add it to your Shabbat table as a symbol of the bread of affliction

• Make Matzah Crack (Matzah Toffee Bark) - download the recipe below

Final Thoughts

Homemade matzoh is one of the easiest—and most meaningful—recipes you can make. In less than 20 minutes, you’ll have a beautiful reminder of freedom, humility, and obedience. Whether you’re keeping Passover or just want a biblical recipe to share with your family, I encourage you to try this one out.

Want more traditional recipes like this? Sign up for our newsletter, The Homestead Path, and get monthly homestead wisdom, Scripture-based inspiration, and exclusive downloads delivered straight to your inbox.

Try the recipe and let me know how it goes! I’d love to hear what traditions you’re building in your kitchen.