1. Combine the Dough Ingredients: In a large mixing bowl, combine the active sourdough starter, all-purpose flour, salt, and granulated sugar. Gradually add the warm water, mixing with a wooden spoon or your hands until a shaggy dough forms.

2. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes until the dough is smooth and elastic. It should spring back slightly when poked. If it’s too sticky, add a tiny bit more flour; if too dry, a tiny bit more water.

3. First Rise (Bulk Fermentation): Place the kneaded dough into a lightly oiled bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm spot for 1-2 hours, or until it has nearly doubled in size.

4. Prepare the Garlic Butter: While the dough is rising, melt the unsalted butter in a small saucepan or microwave-safe bowl. Stir in the minced garlic, chopped parsley (if using), dried oregano, and red pepper flakes (if using). Set aside.

5. Assemble the Pull-Apart Bread: Once the dough has risen, gently punch it down and turn it out onto a lightly floured surface. Roll the dough into a rectangle, about 1/4 to 1/2 inch thick. Using a pizza cutter or sharp knife, cut the dough into roughly 2-inch squares. Dip each square into the melted garlic butter mixture, ensuring it’s well coated. Arrange the buttered squares vertically in a greased 9×5-inch loaf pan, overlapping them slightly.

6. Second Rise (Proofing): Cover the loaf pan loosely with plastic wrap or a kitchen towel and let it rise again for another 30-45 minutes, or until the dough looks puffy and has nearly filled the pan. Preheat your oven to 375 F (190 C) during the last 15 minutes of this rise.

7. Bake Until Golden: Bake the bread in the preheated oven for 25-30 minutes, or until the top is golden brown and the internal temperature reaches 200-210 F (93-99 C). If the top starts to brown too quickly, you can loosely tent it with aluminum foil.

8. Serve Warm: Once baked, remove the bread from the oven and let it cool in the pan for 5-10 minutes before carefully inverting it onto a wire rack. Serve warm, allowing everyone to pull apart the delicious, garlicky pieces.