This sourdough sandwich bread with milk will not only have a tender crumb and a subtle tang but will stay VERY soft for at least 2 days!
In a mixing bowl, mix the following ingredients: milk, sourdough starter, salt, and honey. Add all of the flour and mix again.
Let the dough rest for at least 20 minutes (autolyze), then do a few rounds of stretch and folds over 1 hour. Let the dough rest for at least 10 minutes in between your sets of stretch and folds.
Cover it with a wet tea towel or something airtight (you can use plastic wrap, aluminum foil, or a plastic bag) to prevent it from drying out, and bulk ferment it for 6 – 8 hours at room temperature.
After the bulk fermentation (the first rise), your dough should nearly double in size and you should be able to see a few air bubbles on the surface of the dough.
Turn your dough out onto a lightly floured surface and stretch it into a rectangular shape.