1. 1. Combine Wet Ingredients and Starter: In a large mixing bowl, whisk together the active sourdough starter, warm water, salt, sugar (or honey), and olive oil until well combined. The mixture should look milky and slightly bubbly from the starter.

2. 2. Add Flour and Mix Dough: Gradually add the all-purpose flour to the wet ingredients, mixing with a wooden spoon or your hands until a shaggy dough forms. It will be sticky at this stage, but make sure all the flour is incorporated.

3. 3. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough becomes smooth, elastic, and less sticky. It should pass the “windowpane test” – you should be able to stretch a small piece of dough thin enough to see light through it without tearing.

4. 4. First Rise (Bulk Fermentation): Lightly grease your mixing bowl with olive oil. Place the kneaded dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm spot for 4-6 hours, or until it has doubled in size. The dough should look puffy and have visible air bubbles.

5. 5. Shape the Loaf: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface. Shape the dough into a tight rectangle or log that fits your loaf pan. To do this, flatten the dough, fold the top third down, then the bottom third up, pressing to seal. Roll it into a log and pinch the seam closed at the bottom.

6. 6. Second Rise (Proofing in Pan): Place the shaped dough seam-side down into a lightly greased 9×5-inch loaf pan. Cover the pan loosely with plastic wrap or a damp towel and let it rise again for 1-2 hours, or until it has nearly doubled in size and looks puffy. It should just crest over the top of the loaf pan.

7. 7. Preheat Oven and Bake: While the dough is on its second rise, preheat your oven to 375 F (190 C). Once the dough is ready, you can score the top with a sharp knife or razor blade if desired (a simple slash down the middle works well). Bake for 35-40 minutes, or until the crust is golden brown and the internal temperature reaches 200-210 F (93-99 C) with an instant-read thermometer.

8. 8. Cool Completely: Remove the loaf from the oven and immediately transfer it to a wire rack to cool completely. This is crucial for the texture; slicing it too soon will result in a gummy interior. Allow at least 1-2 hours for cooling before slicing and serving.