In a large mixing bowl, combine the active sourdough starter, water, sugar, and salt.
Stir in the bread flour until you get a shaggy dough.
Cover the dough for 30 minutes.
Add in the chocolate chips and mini dehydrated marshmallows and perform your first set of stretch and folds.
Cover for 30 minutes and then perform your second set of stretch and folds.
Cover for 30 more minutes and then perform your third set of stretch and folds.
Cover for 3 hours until the dough.
Grease a 9 x 13 inch pan with softened butter. I use a paper towel as my fingers to get it all over the pan.
Pour two tablespoons of the melted butter into the pan and move the pan so that it coats it.
Pour the dough into the pan and flip it once so that both sides are covered in butter.
Drop marshmallow cream by the teaspoon fulls onto the dough and fold it in half.
Drop more marshmallow cream by the teaspoon fulls onto the dough and fold it in half again.
Cover it for 2 hours.
Use your fingers to press the dough out to fill the pan and to put dimples in it.
Pour two tablespoons of melted butter over the top.
Preheat the oven to 425°.
Bake the bread for 23 minutes or until golden.
Take it out and top it with the marshmallows that have been cut in half, the chocolate, and the graham crackers. Oh, and more marshmallow cream. Spread that on first actually.
Broil on high for 1 minute and get that out of the oven before you burn it. Enjoy!
