Irish Whiskey Soaked Raisin Sourdough

1. In a bowl, combine the raisins and Irish whiskey. Allow them to soak for at least 2 hours, or overnight for best results. 2. In a large mixing bowl, combine the sourdough starter, bread flour, water, and soaked raisins (along with any remaining whiskey). Mix until a dough forms. 3. Add the salt, sugar, olive oil, and active dry yeast to the dough. Knead the mixture on a floured surface for about 10 minutes until smooth and elastic. 4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm area for about 4 hours, or until doubled in size. 5. After the dough has risen, gently deflate it and shape it into a round loaf. Place it on a floured baking sheet or a proofing basket. 6. Let the shaped dough rise for another 2 hours, covered with a cloth. 7. Preheat the oven to 450°F (230°C). 8. Just before baking, score the top of the loaf with a sharp knife to allow for expansion. 9. Bake the loaf in the preheated oven for 30-35 minutes until golden brown and hollow sounding when tapped on the bottom. 10. Remove from the oven and let cool on a wire rack before slicing.