Step 1

In a large mixing bowl, combine the sourdough starter, warm water, honey (or sugar), and olive oil (or melted butter).

Step 2

Stir until everything is well mixed.

Step 3

Gradually add the salt and 4 cups of flour, one cup at a time, stirring after each addition.

Step 4

Continue adding flour until the dough begins to pull away from the sides of the bowl but is still slightly sticky to the touch.

Step 5

Turn the dough out onto a lightly floured surface.

Step 6

Knead it for about 10 minutes, adding a little more flour as necessary, until the dough is smooth and elastic.

Step 7

Place the kneaded dough in a lightly oiled bowl, turning it to coat all sides.

Step 8

Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm place until doubled in size, about 1 to 2 hours.

Step 9

Once the dough has doubled, punch it down gently and turn it out onto a lightly floured surface.

Step 10

Shape the dough into a loaf by flattening it into a rectangle about the width of your loaf pan, then rolling it up tightly, pinching the seams to seal.

Step 11

Place the shaped loaf into a greased 9x5-inch loaf pan, seam side down.

Step 12

Cover with a damp cloth and let rise again until nearly doubled about 1 hour.

Step 13

Preheat your oven to 375°F (190°C).

Step 14

Once the loaf has risen, make a shallow slash down the center of the loaf with a sharp knife. This enables the bread to expand while baking.

Step 15

Bake in the preheated oven for 35 to 40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

Step 16

Take the bread out of the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.