Either use freshly milled flour or use store-bought flour.
In a large bowl, combine the flour, the sourdough starter, salt, and water.
Mix well.
Cover the bowl with a beeswax wrap, damp towel, or plastic wrap to keep the top of the dough from drying out. Let the dough rest in a warm place for 3-6 hours.
Grease and flour a loaf pan. Transfer the dough to the loaf pan and gently smooth out the top of the dough.
Place the covered dough in a warm place but room temperature works just as well.
Once the dough has visibly risen, preheat your oven to 350˚F.
Bake your bread until done. The internal, final dough temperature should be around 190˚-200˚F.
Let the bread cool down in the bread pan on a wire rack for about 15 mins. Carefully invert the loaf pan, remove the bread, and let it cool on a wire rack.