1. Prior to baking this bread, you will need to prepare your sourdough starter. I recommend feeding and discarding at least once before baking so that it is at peak activity. The starter should be freshly risen with large air bubbles and pass the water float test.
2. Mill grain on fine setting (Mockmill - set to '0,' Wondermill - set to 'Bread,' Nutrimill - adjust to 12:00 position). I like to use 70% hard white wheat, 15% khorasan and 15% soft white wheat.

   You can also make this recipe with store-bought whole wheat flour.
3. This step is called making the sponge. Pour hot water into the mixing bowl and let it sit for several minutes to warm the bowl before pouring the water out. In the warmed bowl of a stand mixer, combine warm milk and water (about 100-110℉), lemon juice, and half of the fresh flour. Stir until combined and then cover and let soak for 15 minutes.
4. Choose whether you are going to make a quicker sandwich bread (ready in under 3 hours), or a fully fermented loaf. This is where the instructions split off and you must choose!

Quicker Version with Added Yeast

1. Add the remaining flour, sourdough starter, butter, honey, and instant yeast. Knead for 5 minutes and then add the salt. Knead together all of the dough ingredients to make a smooth, supple, and slightly sticky dough that passes the windowpane test. It will take about 15-20 minutes with a KitchenAid mixer, 8-10 minutes with an Ankarsrum mixer, 22 minutes with a bread machine, or 30+ minutes if kneading by hand.
2. Place the kneaded dough in a lightly greased bowl, cover the bowl, and let the dough rise for 1 to 2 hours, until doubled in size. I like to use a square sided plastic container with lid. Prepare the pullman pan by greasing both the pan and the lid (if using).
3. Once the dough has doubled, it is ready to be shaped! Lightly grease the counter with olive oil and turn the dough onto the surface. Gently pat the dough into a rectangle that is a few inches shorter than your bread pan. Roll it up tightly, pressing lightly to seal as you go. Tuck the ends under and place it seam-side down in your greased bread pan. Putting the lid on the pullman pan will create a square loaf. Leaving the lid off will create dome top.
4. Let the shaped loaf rest another 1-2 hours. Resist the urge to remove the lid and check the height, this will damage the top of the loaf and cause it to wrinkle or fall. If you need to peek, just slightly move the lid so that you can check the height of the dough.
5. Towards the end of the rising time, preheat the oven to 375°F.
6. Bake the bread for 45 to 50 minutes, until the crust is golden brown and the sides of the loaf feel firm. The internal temperature of the loaf should be about 195°F. Remove the loaf from the oven, and turn it out of the pan onto a rack to cool. Let it cool completely before slicing.

For True Sourdough (Fully Fermented)

1. Add the remaining flour, butter, sourdough starter and honey. Knead for 5 minutes and then add the salt. Knead together all of the dough ingredients to make a smooth, supple, and slightly sticky dough that passes the windowpane test. It will take about 15-20 minutes with a KitchenAid mixer, 8-10 minutes with an Ankarsrum mixer, 22 minutes with a bread machine, or 30+ minutes if kneading by hand.
2. Place the kneaded dough in a lightly greased bowl, cover the bowl, and let the dough rise for 4 to 6 hours, until doubled in size. I like to use a square sided plastic container with lid.
3. Once the dough has doubled, it is ready to be shaped! Lightly grease the counter with olive oil and turn the dough onto the surface. Gently pat the dough into a rectangle that is a few inches shorter than your bread pan. Roll it up tightly, pressing lightly to seal as you go. Tuck the ends under and place it seam-side down in your greased bread pan. Putting the lid on the pullman pan will create a square loaf. Leaving the lid off will create dome top.
4. Cover the shaped loaf and let it rest on the counter. The exact time will vary between 1-2 hours, but we are looking for the dough to rise enough that it touches the edges of the pan and is a bit taller. Doubling isn't the goal.
5. Place the covered loaf in the refrigerator for a minimum of 12 hours to ferment.
6. Pull the bread out of the fridge an hour before baking. Preheat the oven to 375℉.
7. Bake the bread for 45 to 50 minutes, until the crust is golden brown and the sides of the loaf feel firm. The internal temperature of the loaf should be about 195°F. Remove the loaf from the oven, and turn it out of the pan onto a rack to cool. Let it cool completely before slicing.