In a large bowl, combine the warm water and active sourdough starter. Stir well until dissolved. Add the flour and salt, mixing until a shaggy dough forms.

Transfer the dough onto a lightly floured surface. Knead for about 10 minutes until it becomes smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a clean cloth or plastic wrap, and let it rise in a warm area for about 4-6 hours or until it doubles in size.

After the first rise, gently deflate the dough and shape it into your desired loaf or round shape. Place it onto a parchment-lined baking tray.

Cover the shaped dough with a cloth and let it rise again for another 1-2 hours. It should puff up gently.

Preheat your oven to 450°F (230°C). If using a baking stone, place it in the oven while it preheats.

Optionally, brush the dough with olive oil for extra richness before baking. Bake for around 25-30 minutes or until the crust is golden brown and sounds hollow when tapped.

Transfer the bread to a wire rack and allow it to cool before slicing.