Into the bowl of a stand mixer add 1 3/4 cups of water, 2 cups of sourdough starter, 3 tablespoons of honey, and 3 tablespoons of oil. Stir to disperse.

Then add 5 1/2 cups of flour and 1 1/2 tablespoons of sunflower lecithin to the wet ingredients.

Using a dough hook attachment, knead on low until all of the ingredients are well incorporated. Cover the bowl with a towel and let the dough rest for 20 minutes.

Add 3 teaspoons of salt and knead the dough for 8-10 minutes. If you’re unsure if your dough is ready, give it the windowpane test by gently pulling the dough upwards. If it becomes thin enough to almost see through, it’s ready. If it tears, knead it longer.

Remove the dough and place it in a large mixing bowl that has been oiled. Let the dough ferment at room temperature for 2-4 hours until it doubles in size. Timing will depend on the temperature of your home. If you place the dough in a warm place it will rise faster if you find yourself in a time crunch.

Once the dough has doubled, punch it down to release any trapped air. Then divide the dough in half to make 2 loaves.

Gently shape the dough into a sandwich loaf and place each loaf into a greased loaf pan.

Cover and let the dough rise for 1-2 more hours until it’s just over the rim of the pan.

Preheat oven to 350°F.

Bake for 35-40 minutes until golden brown and the internal temperature reaches 200°F.

Remove the loaves from the pan as soon as they come out of the oven and place them on a wire rack to cool. For best results, let your loaves cool completely before slicing for the best texture.