Whisk together sourdough starter and milk in a large bowl.

Stir in flour until combined.

Let sit for a couple minutes to let flour absorb liquid.

Continue to add flour by the ⅛ cup, if needed, until dough can be molded into a ball that holds together nicely and sticks only slightly to your hands.

Add 1 tablespoon of flour at a time if the dough is too sticky -- but a little sticky is good.

Put dough ball back in the bowl.

Roll in a tablespoon or so of olive oil.

Cover bowl with a tea towel and plate.

Set aside for 8 hours or overnight -- less time if you have a very warm kitchen.

Grease loaf pan and dust with a bit of cornmeal or flour if necessary.

Sprinkle baking soda and sea salt on dough.

Knead for 3 to 5 minutes, and until dry ingredients are evenly incorporated into dough.

Shape dough into a loaf and place it in bread pan.

I like to shape my dough into a flat-ish rectangle, fold it into thirds, and rolls it up, tucking in the edges of the dough as I go.

Slice dough across the top to allow for expansion.

Place loaf into a cold oven. Set to 375 degrees Fahrenheit, and bake for about 70 minutes.

Check at 40 minutes, and perhaps cover with a piece of parchment paper at that time to prevent over-browning.

Once baked, remove from oven and rub with a bit of butter over the top.

Let bread rest for a few minutes, then transfer to a cooling rack.

Cool completely.

Store in a sealed contained on the counter, or pop in the freezer for future enjoyment.