Steps
1. Prepare the stiff sourdough starter by mixing equal weights of flour and water plus the starter culture and add 1.5 g instant yeast to accelerate fermentation. Let ferment at 24°C for 4-5 hours until bubbly and active.
2. In a large bowl, combine the bread flour, salt, sugar (if using), and the prepared stiff starter.
3. Mix the fermented milk and fresh milk; gradually add to the dry ingredients while mixing until a shaggy dough forms.
4. Add melted ghee and knead the dough for about 8-10 minutes by hand or 6-7 minutes in a stand mixer until smooth and elastic.
5. Shape the dough into a ball and place it in a lightly oiled bowl. Cover and let it ferment at 24°C for 1.5 to 2 hours, until it has nearly doubled in size (single, final proof).
6. Gently deflate the dough and divide into two equal portions (~560 g each raw weight).
7. Shape each portion into a loaf and place into two greased 9x5 inch loaf pans.
8. Cover and proof for about 45-60 minutes at 24°C until the dough reaches the top of the pans.
9. Preheat oven to 220°C (425°F). Slash tops if desired.
10. Bake for 25-30 minutes until golden brown and internal temperature reaches 93°C (200°F).
11. Remove from pans and cool completely on a wire rack before slicing.