Combine the flour, brown sugar, buttermilk, butter and starter in a large mixing bowl by mixing until a sticky dough is formed.

Cover with a clean tea towel and allow to rest on the counter about 30 minutes.

Add the salt and knead by hand until the salt is thoroughly incorporated and the dough begins to smooth out (5-6 minutes). The dough will still be sticky.

Place in large bowl that has been lightly oiled or sprayed with vegetable spray. Cover with a damp towel and allow to rise in a warm place for 4 hours, or until doubled in size.

Approx half way through the rise, gently fold the dough over itself a few times. Fold the dough back up into a ball. If needed, re-dampen the tea towel to keep it from drying out.

Turn the dough out onto a clean surface and stretch into a long rectangle about 9 inches x 18 inches. Tuck the corners in and start rolling the dough into a log. Tuck the ends under and pinch the side and bottom seams.

Place the the loaf into a greased loaf pan and cover with greased plastic wrap.

Place loaf in a warm place and allow to rise again, for 3-4 hours, or until the dough has risen 1-2 inches above the top of your loaf pan.

Preheat your oven to 350 degrees with the rack in the center.

Remove the plastic wrap and brush the top of the loaf with melted butter.

Bake for 35-45 minutes, until the bread is golden brown and 200 degrees in the center. If tapped on top the loaf should sound hollow.

Remove from loaf pan and allow bread to cool on wire rack.

Allow to cool prior to slicing. The rising times will vary depending on the strength of your sourdough starter, warmth of your room, and other factors.  Let the dough be your guide!  You can spread the process over two days by placing the dough in the fridge overnight.  It won’t rise much in there, but it will allow you to continue the process in the morning.