There's nothing quite like the aroma of homemade sourdough bread, especially when it's infused with the savory scents of roasted garlic and parmesan cheese.
Combine active starter, salt, and warm water in a large mixing bowl. Mix in the flour, then knead lightly until a shaggy dough forms.
Cover the bowl with plastic wrap (or aluminum foil) and let the dough rest at room temperature for bulk fermentation, about 6-8 hours.
For the first two hours of the bulk ferment, try to do 3 - 6 rounds of stretch and folds. Start with the first one at least 30 minutes after mixing the dough.
Cut off the top of a garlic head to expose the cloves and drizzle it with oil. Then roast it in a preheated oven at 400°F (200°C) for 30-35 minutes until soft.