1. In a large mixing bowl, stir in 1 cup of sourdough starter, 1 cup of water, and 2 cups of bread flour or regular flour. The mix will be like cake batter and will actively bubble. Cover the bowl with a towel, keep it on a warm spot on your counter, and let it triple in size, for about 4-8 hours.
2. Uncover the dough and add the 2 teaspoons salt. Mix and knead in the last cup of flour, kneading for a few minutes until the dough turns into a ball. Cover again and let rise to double in size, about 4-6 hours.

3. Heat the oven to 475 degrees F and place an oven-proof pot with a lid in the oven to heat up (I use a le Creuset round pot. Be sure to take the plastic handle off the top since it might get too hot and melt). Once heated, remove the pan and brush the bottom of the pot lightly with oil. Place dough inside and bake covered 30 minutes. Carefully remove the lid and continue baking for another 15 minutes. The bread should be puffy and golden.

4. Remove the pan from the oven and place the bread onto a cookie sheet to cool. And please, cut a slice now and enjoy warm with some Irish butter :).