In a large bowl, take sourdough starter, salt, oil and two cups of maida.

Mix well and cover with cling film and set it aside for 2-4 hours.

Now add one cup wheat flour at a time and keep mixing the dough until you have added all the wheat flour.

Take it on to the counter and knead the dough for 7-8 minutes until soft and elastic.

Place the dough in a well oiled bowl, cover with cling film and set aside for 2-4 hours or until it doubles in volume.

Take it back on to counter, divide it into two equal portions if making two normal sized loaves or just start shaping if doing a huge loaf.

Press it into a rectangle with one side measuring the length of your tin.

Now roll it into a light log pinching the dough during every roll.

Once the log is shaped, place it into a parchment lined tin, cover the tin with cling film loosely and set aside for another 1 hour or until you see a dome.

Meanwhile preheat the oven to 200°C.

Brush the top of the loaf with milk and bake in the preheated oven for 35 minutes baking as two loaves and 45-50 minutes if baking as a single loaf.

Remove from oven and let it cool for 5 minutes.

Now remove the loaf from the tin and place on wire rack and allow it to cool completely before slicing it.