Mix the ingredients: In a large bowl, combine the sourdough starter, milk, sugar (or honey), and melted butter. Stir well to blend.

Add the flour and salt: Gradually mix in the flour and salt. Stir until the dough begins to come together, then use your hands to knead it in the bowl. It should feel slightly sticky yet easy to handle.

Knead on a floured surface: Transfer the dough to a lightly floured surface and knead for about 8-10 minutes. The dough should feel soft, smooth, and stretchy.

Tip for easier kneading: If the dough is too sticky, sprinkle a little extra flour, but avoid adding too much to keep the loaf soft.

Let it rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and allow it to rise in a warm place for 4-6 hours or until it doubles in size.

Tip for a better rise: If you're in a hurry, you can let the dough rise in the fridge overnight for a slower, more flavorful fermentation.

Shape the dough: Once the dough has risen, gently deflate it to remove any air bubbles. Transfer it to a lightly floured surface and shape it into a tight ball or an oval loaf.

Place in a pan: Place the shaped dough into a lightly greased loaf pan, covering it again with a damp cloth. Let it rest and rise for 1-2 hours until it has puffed up.

Preheat the oven: While the dough is rising, preheat your oven to 375°F (190°C).

Bake the bread: Place the loaf in the oven and bake for 30-35 minutes or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.

Cool completely: Let the bread cool on a wire rack before slicing to get the perfect texture.