Start off by warming your milk and water on low heat in a saucepan. No perfect temperature here, you just don't want it cold when mixing with the starter. Should be warm to the touch.

While your milk and water are warming, add the oil, honey, and salt to a bowl.

Once the milk/water mixture is warm, add this to the bowl with the sourdough starter and mix together with a dough whisk, wooden spoon, or if using your mixer the whisk attachment until the starter is mixed in and everything is well incorporated.

Start adding the flour to the mixture. I add 4-5 cups, mix and then add my 6th cup. I like to mix with my hands but you can also mix in your mixer with a dough hook. Your dough will be sloppy but you don't want it too wet. Mix four 2-3 minutes until flour is just incorporated.

Allow dough to rest 30-40 minutes.

Turn dough onto a floured surface and knead until it forms a sticky dough ball. About 10 minutes of kneading. If dough is sticky, you can sprinkle flour over it, just do a little at a time. You don't want to get the dough too stiff. You can also use your stand mixer and mix around 6-7 minutes until dough forms a ball and starts pulling away from the sides.

Bulk Ferment. Leave dough ball in a bowl and cover with a moist towel and allow to ferment for 12-24 hours. (Mine usually takes the 18-24 hours, depending on temperature). You want the dough to double in size.

Once the dough has doubled, punch it down or "dimple" it. This will release the air. Your dough should be elastic and pass the window pane test here.

Turn the dough onto your counter and divide into three equal pieces.

Stretch each piece and roll into your loaf. Place into a buttered or greased bread pan seam side down.

Allow the loaves to rise and double in size. This usually takes 3-4 hours.

Once loaves have doubled, bake them at 350 degrees for 30 minutes.

Butter tops when they come out of the over and take them out of pans to cool on a wire rack. Wait to slice for at least 30 minutes.

Slice and enjoy!