In the morning, feed your sourdough starter to ensure it is bubbly and active by the afternoon. Mix equal parts flour and water into your starter, allowing it to ferment at room temperature for around 4-6 hours.

Once your starter is lively, combine 4 cups of flour, 1 ½ cups of warm water, and 1 ½ teaspoons of salt in a large mixing bowl. If you choose to add honey, mix it into the water before combining with the flour.

Transfer the dough onto a floured surface, and knead it gently for about 5-10 minutes.

Place the kneaded dough into a lightly oiled bowl, covering it with a damp cloth. Let it rise in a warm location for 4-8 hours.

Gently deflate the risen dough on a floured surface and shape it into a loaf, then place it seam-side down into a greased 9x5-inch bread pan.

Cover the loaf again with a damp cloth, allowing it to rise in a warm area for 1-2 hours.

Preheat your oven to 375°F (190°C).

Carefully place the bread in the preheated oven and bake for 30-35 minutes.

Once baked, remove the bread from the pan and let it cool completely on a wire rack.