In a large mixing bowl, whisk together 1 cup of apple cider and ½ cup of active sourdough starter until combined. You'll want to see a frothy mixture indicating that the starter is lively.

In a separate bowl, mix 4 cups of bread flour with 1 teaspoon each of ground cinnamon, ground cardamom, ground ginger, and ground nutmeg. Also, add 2 teaspoons of coarse sea salt. Stir until evenly combined.

Gradually add the dry mixture to the wet cider mixture, using a wooden spoon or spatula to stir until a shaggy dough forms. Knead for about 8-10 minutes.

Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rest for 60 minutes at room temperature. Perform stretch-and-folds every hour for three hours.

After the final stretch-and-fold, shred one medium apple into the dough. Gently fold the apple pieces into the dough.

After completing the bulk fermentation, turn the dough out onto a lightly floured surface. Shape it into your desired form.

Carefully transfer the shaped dough into a well-floured banneton. Cover it with a cloth and let it proof for 2 hours at room temperature.

Preheat your oven to 450°F (232°C) about 30 minutes before baking. Score the top of the dough and transfer it to a preheated Dutch oven. Bake covered for 30 minutes, then for an additional 10-15 minutes.

Carefully transfer your Apple Cider Sourdough to a wire rack to cool completely, ideally for 2 hours.