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Add warm water to the bowl of a stand mixer with the dough hook attachment.
Add the starter (fed/active), oil, and 3 cups of the flour and mix well. Allow to soak 30 minutes to soften the bran and germ for better results.
Add flour in ¼ cup increments just until the dough releases cleanly from the sides of the bowl mixing at low speed. Add salt after the first cup of flour.
Knead for 6-8 minutes.
Shape dough and place in greased loaf pan, covered. Place in a warm place to rise for 4-8 hours depending on the temperature of your home.
Once the dough tops over the pan, preheat the oven to 350 degrees F.
Bake for 40 minutes.
Allow to cool completely before slicing.
Store on countertop in clipped plastic bread bag for up to 1 week or in the freezer for 3-6 months.