Take your cup of active sourdough starter (once it's all bubbly) and mix it with the raisins. Let sit for about 20 minutes.
Add in the water and bread flour, kneading the flour in a bit at a time until just combined.
Lightly oil a bowl and let dough rise in there for about 4 hours covered with a damp washcloth.
Transfer dough to a floured surface and knead in the baking soda and earth Balance. Add up to 1/2 cup more bread flour if needed.
Roll out into a rectangular shape about 14-16 inches long by 8 inches wide.
Combine the cinnamon through cardamon in a small bowl and sprinkle all over the rolled out dough leaving about 1/2 inch around the edges.
Roll up the dough long ways (the way that would allow you to roll the most) to get the spiral effect in the picture.
Once neatly rolled, pinch together the ends and seal it off so it's like a nice little package. You can wet the edges if that helps.
Line a mixing bowl with parchment paper, squish the dough more into a ball shape and plop it in the lined bowl to rise overnight. Like before, cover with a damp wash towel and let rise for at least 8 hours. It should increase in size by at least 1/3rd.
Preheat your oven (and baking stone if you have one) to 450F.
Once pre-heated, take your stone out of the oven and sprinkle it (or your metal making tray) generously with fine-grouned cornmeal to keep the bread from sticking.
Uncover the risen bread, lift it out with the parchment paper and then plop upside-down onto the tray/stone. Peel away the parchment paper.
With a sharp knife, cut 1 large or 3 smaller slits in the dough about 1/2 inch deep.
Put the bread in the oven.
Fill a small metal baking tray halfway with water and put this in the rack below the bread to provide steam.
Immediately turn the oven down to 400F.
Let bake for 35 minutes and then carefully remove the bread. Let cool for 10 minutes before eating. Yum!