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In a large bowl, mix the sourdough starter, flour, and warm chicken stock until just combined. Cover and let rest for 30 minutes.
After autolyse, add the dill oil, kosher salt, lemon zest (saving some for topping), and dill pulp. Mix by hand until well incorporated.
Let the dough ferment at room temperature for 1.5–2 hours. During this time, perform three stretch-and-folds, spaced 30 minutes apart.
Cover the dough and place it in the fridge overnight or for up to 24 hours.
Line a 9x13x2-inch baking pan with parchment paper. Pour a little dill oil on the bottom and spread evenly. Gently press the dough into the pan. Cover and let rise at room temp until the dough becomes visibly puffy and airy — about 3–4 hours.
Preheat your oven to 425°F (220°C). Using oiled fingers, dimple the top of the dough. Drizzle more dill oil, scatter the remaining lemon zest, fresh dill fronds, and flaky sea salt. Bake for 27–30 minutes, or until the top is golden brown and crisp.