Mix 3 cups of the flour, sugar and salt together.
In a quart jar mix the sourdough starter, water and oil. If using honey, make sure to add it in with the wet ingredients, not dry.
Mix wet into dry. (If using any amount of whole wheat in here, let it sit 20-30 minutes to "autolyze".)
Knead it for a few minutes, until it passes the window pane test.
Return dough to the bowl and cover.
Let it sit 8-18 hours depending on how tangy you want your bread.
Scoop dough out onto a floured counter. Form a loaf by tucking the sides of the dough underneath in on itself until you've got a smooth tight loaf. It will take about 5-6 times.
Dust the top of the loaf with flour.
Using parchment as a sling, set dough aside to rest (uncovered!) for 30 minutes to 3 hours. I usually aim for about 1 1/2 hours.
30 minutes before you want to bake, put your pot in the oven, and turn the oven onto 500F.
Deeply slash the top of the loaf. (3/4-1" deep)
Take the pot out of the oven, lower the dough into the pot, put a lid on, and return to the oven.
Bake for 25 minutes, take the lid off, and then bake for another 5-15 minutes or until it reaches an internal temperature of 195F.
Transfer the bread to a cooling rack.
Let it sit for a minimum of 15 minutes, preferably 30-60 minutes to allow the gluten structure to set up for you.