In a large mixing bowl, combine the active sourdough starter, warm water, and honey. Stir the wet ingredients until the honey and starter are dissolved in the water.

Add the all purpose flour and salt to the bowl. Mix until a shaggy dough forms.

Cover the bowl with a clean damp kitchen towel or plastic wrap and let it rest in a warm place for about 30 minutes to 1 hour. This allows the flour to hydrate and the gluten to develop.

After the first 30 minutes is up, remove the towel. With rough dough in the bowl and in front of you, grab the north side of the dough. Stretch the dough up and bring it across to the top of the dough. Then, grab the east side of the dough stretching it up and folding it over to the opposite side. Grab the south side of the dough and stretch it up folding it over to the opposite end. Finally, grab the east side of the dough and stretch and fold it over to the opposite end. Cover the bowl with a damp towel or plastic wrap and allow it to rest for 30 more minutes.

Repeat the stretch and fold processes two more times.

In a large mixing bowl, combine the active sourdough starter, warm water, and honey. Stir the wet ingredients until the honey and starter are dissolved in the water.

Add the all purpose flour and salt to the bowl. Mix until a shaggy dough forms.

Cover the bowl with a clean damp kitchen towel or plastic wrap and let it rest in a warm place for about 30 minutes to 1 hour. This allows the flour to hydrate and the gluten to develop.

After the first 30 minutes is up, remove the towel. With rough dough in the bowl and in front of you, grab the north side of the dough. Stretch the dough up and bring it across to the top of the dough. Then, grab the east side of the dough stretching it up and folding it over to the opposite side. Grab the south side of the dough and stretch it up folding it over to the opposite end. Finally, grab the east side of the dough and stretch and fold it over to the opposite end. Cover the bowl with a damp towel or plastic wrap and allow it to rest for 30 more minutes.

Repeat the stretch and fold processes two more times.

Remove the banneton from the fridge.

Place the dough on a piece of parchment paper.

Score the top of the dough with a sharp knife or razor to allow for oven spring and even expansion.

Place the scored dough in the the dutch oven.

Cover the dutch oven with its lid.

Bake covered for 55 minutes in a 425 degree oven. Then, remove the lid or cover. If the loaf needs more color, then bake it for an extra 5 minutes until the desired golden brown color is achieved.

Once baked, transfer the bread to a wire rack and allow it to cool at least for an hour before slicing for best results. This helps to set the crumb and prevents it from becoming gummy.

Enjoy: Once bread cools completely, slice and serve your sourdough almond raisin bread as desired. It's delicious on its own, toasted with Idie's homemade butter found here, or paired with your favorite spreads or cheeses.