Combine active sourdough starter, water, salt, oil, and rosemary. Mix.

Add flour, cup by cup.

Knead. You can use either an electric countertop mixer such as a Bosch, or you can do this process by hand. If kneading by hand, dump the dough out onto the countertop to knead. The dough may feel like it has too much flour at first, but as you continue kneading all of the flour should get worked into the dough. The more you knead, the more the flour hydrates. You may need to add a few more sprinkles of flour if the dough becomes overly sticky as you knead. Knead until the dough is smooth and elastic, (10-15 minutes). The finished, kneaded dough should be tacky but not overly sticky. Touch test: after kneading the dough, touch it with 3 fingers. If a lot of dough sticks to your fingers, it needs more flour. If hardly any sticks to your fingers it’s just right. If it is dry and crumbly with pockets of visible flour, it has too much flour. Kneading the dough for a few extra minutes can help hydrate any excess flour.

Cover dough. Let rise until it has doubled in size (should take about 4-8 hours).

Uncover dough. Transfer to a clean, lightly floured surface. Divide in two equal portions. Tuck dough and roll it until it forms into long smooth loaves. Place on a (greased) baking sheet.

Cover dough and let it rise again until it has doubled in size. (Should take about 2-5 hours)

When dough has risen completely, uncover, and brush dough with a beaten egg (for glaze) and score a few diagonal slits into the side of the dough. Bake at 375 for 25 to 30 minutes or until internal temperature reaches 190 degrees.

Let the bread cool for about ten minutes, then slice into it and ENJOY! This is best served with butter. So good!