- 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.