In a large bowl, combine the active sourdough starter with warm filtered water, neutral oil, honey, and salt. Mix until dissolved.

Gradually add bread flour, stirring until no dry bits remain. The dough will be shaggy and sticky.

Cover the bowl with a kitchen towel and let the dough rest for 30 minutes.

Knead the dough in the bowl for about 3 to 4 minutes until it becomes slightly smoother.

Every 30 minutes, perform stretch and folds for a total of three sets.

Allow the dough to rise until it increases in size by 60-75%, which usually takes about 5 to 8 hours.

Shape the dough into a log and place it seam-side down in a greased loaf pan.

Let it rise until it domes about half an inch over the rim (this may take 2 to 4 hours).

Preheat your oven to 450°F. Score the top of the loaf with a sharp knife, mist it lightly with water, and bake for 25 to 30 minutes.

After the initial bake, lower the oven temperature to 425°F and bake for an additional 10 to 15 minutes to achieve a golden brown crust.

Once baked, cool your loaf for about 2 hours before slicing it for the best texture.