Mix the Dough: In a large mixing bowl, combine the flour, sourdough starter, and water. Mix until all the ingredients are incorporated. The dough will be sticky at this point, but that’s normal for sourdough.

Add the Salt: Sprinkle the salt over the dough and mix it in. You may need to knead it a bit, but just until it’s well combined.

Knead the Dough: On a lightly floured surface, knead the dough for about 8-10 minutes, or until it becomes smooth and elastic. You can also do this in a stand mixer with a dough hook for about 6-8 minutes on medium speed.

First Rise: Place the dough into a lightly oiled bowl and cover with a damp towel or plastic wrap. Allow the dough to rise for 4-6 hours at room temperature, or until it has doubled in size.

Shape the Dough: Once the dough has risen, gently deflate it and shape it into a round loaf by folding the edges into the center and rolling it to form a tight ball.

Second Rise: Place the shaped dough onto a piece of parchment paper and cover it again with a towel. Let it rise for 1-2 hours, or until it has puffed up slightly.

Preheat the Oven: While the dough is rising, preheat your oven to 475°F (245°C). If you have a baking stone, place it in the oven to heat up as well.

Score the Dough: Just before baking, use a sharp knife or razor blade to score the top of the dough with a few slashes. This allows the bread to expand as it bakes and creates a beautiful rustic appearance.

Bake the Bread: Carefully transfer the dough (with the parchment paper) onto the preheated baking stone or a baking sheet. Bake for 30-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

Cool and Serve: Let the bread cool completely on a wire rack before slicing. Enjoy your homemade sourdough with butter, as toast, or as the perfect sandwich bread!