• 1/2 cup active sourdough starter
• 1/4 cup oil (e.g., olive oil, vegetable oil)
• 2 tablespoons honey (or substitute with date paste, sugar or maple syrup)
• 2 teaspoons salt
• 1 cup spring water (unchlorinated at room temperature)
• 3 to 4 cups bread flour (try a combination of bread flour and whole wheat flour)

Mixing the Dough:

• In a large mixing bowl, combine the active sourdough starter, oil, honey, salt, and water.
• Gradually add the flour, 1 cup at a time, mixing well after each addition, until the dough comes together and pulls away from the sides of the bowl.

Assessing Dough Consistency:

• The dough should be tacky but not overly sticky. It should easily pull away from the sides of the bowl while still clinging slightly to your fingers.
• If the dough is too wet and sticky, gradually add more flour, a tablespoon at a time, until it reaches the desired consistency.
• Avoid adding too much flour, as this can result in a dense loaf. The dough should be soft, smooth, and slightly elastic.

Kneading the Dough:

• Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Add more flour if the dough is too sticky.

First Rise (Bulk Fermentation):

• Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise at room temperature for 4-6 hours (ambient temperature dependent) or until doubled in size. Alternatively, refrigerate the dough overnight for a slower fermentation and enhanced flavour.

Shaping the Loaf:

• Gently deflate the risen dough and shape it into a loaf. Place the shaped dough into a greased loaf pan.

Second Rise (Proofing):

• Cover the loaf pan with a kitchen towel and let the dough rise for another 2-4 hours until it's puffy and has risen above the edges of the pan.

Baking the Bread:

• Preheat your oven to 190°C (375°F).
• Optionally, slash the top of the loaf with a sharp knife or razor blade to allow for controlled expansion during baking.
• Bake the bread for 50 minutes or until golden brown and sounds hollow when tapped on the bottom.

Cooling and Enjoying:

• Remove the bread from the oven and let it cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely before slicing.