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

2. Add Flour and Salt: Gradually add the whole wheat flour to the wet mixture, stirring with a sturdy spoon or a Danish dough whisk until a shaggy dough forms. Then, sprinkle in the salt and mix until no dry flour remains. The dough will be sticky at this stage.

3. Initial Kneading and Rest: Turn the dough out onto a lightly floured surface. Knead gently for about 5-7 minutes until the dough starts to come together and develop some elasticity. It might still be a bit sticky, which is normal for whole wheat. Form it into a ball, place it back in the clean, lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rest in a warm spot for 30 minutes. This allows the flour to fully hydrate.

4. Perform Stretch and Folds (Bulk Fermentation): Over the next 3-4 hours, perform a series of “stretch and folds” every 30-45 minutes. To do this, gently stretch a portion of the dough up from the bowl and fold it over itself. Rotate the bowl and repeat 3-4 times. This builds strength in the dough. After the last stretch and fold, cover the bowl and let the dough continue to ferment until it has visibly increased in size (about 50-75%) and looks puffy and aerated. This bulk fermentation can take 4-6 hours or even longer, depending on your kitchen temperature and starter activity.

5. Shape the Loaf: Gently turn the dough out onto a lightly floured surface. Flatten it into a rectangle. Fold the top edge down to the center, then fold the bottom edge up to meet it, pressing to seal. Then, roll the dough tightly from one end to the other, creating a log shape. Pinch the seam closed along the bottom. Lightly grease a 9×5 inch loaf pan and carefully place the shaped dough seam-side down into the pan.

6. Proof the Loaf (Second Rise): Cover the loaf pan with a damp cloth or plastic wrap and let it proof in a warm spot for 2-4 hours. The dough should rise significantly, becoming puffy and almost reaching the top of the pan. To test if it’s ready, gently poke the dough with a floured finger; if the indentation springs back slowly, it’s ready to bake. If it springs back quickly, it needs more time.

7. Bake the Bread: Preheat your oven to 400 F (200 C) with a rack in the center. Once preheated, place the loaf pan in the oven and bake for 35-45 minutes, or until the crust is deep golden brown and the internal temperature reaches 200-210 F (93-99 C) when checked with an instant-read thermometer.

8. Cool Completely: Remove the loaf from the oven and immediately turn it out onto a wire rack. Let it cool completely for at least 1-2 hours before slicing. Slicing warm sourdough can result in a gummy texture.