Whisk your starter with the water until light and fluffy then add the flour until it’s dry and sloppy.
Cover tightly and leave at room temperature until it looks bubbly and soft (between 4-12 hours depending on your room temperature – I left mine overnight and it was perfect).
When it’s ready, mix this starter with the rest of your ingredients, then cover and leave at room temp for 4-10 hours. The dough should puff up and rise and then drop slightly. If you’re not sure, go for around 6 hours.
When it’s ready, mix with a spatula and transfer to a lined loaf tin and smooth the top with a wet hand.
Allow it rest in the tin for up to 30 mins then bake in a preheated oven (180oC) for around 45-50 minutes.
Cool and if you can, wait before slicing. If you don’t want you eat it all in one go, slice and freeze.