In a large mixing bowl, add flour and salt.
In a small bowl/jug add sourdough starter, molasses and warm water. Stir until evenly mixed.
Pour sourdough liquid into flour slowly, stirring to combine. It will form a sticky dough. Mix for a minute or two, then transfer to a greased loaf tin/dish.
Cover with a damp cloth, and then a dry cloth over top.
Leave at room temperature overnight or for 8+ hours until bread has risen fully.
Bake in preheated oven at 180°C for 45 - 50 minutes.
When bread is ready, leave to cool on a wire rack for 30 minutes before attempting to slice and eat. Enjoy!!!
Rising time will vary depending on ambient temperature, meaning in winter your dough will take longer to rise than it will in summer. In winter you should add tepid-warm water to your dough mix, and in summer you can use cold water. For my own loaves, I use organic ingredients and filtered tap water.