Put the warmed milk in the bowl of a stand mixer. Add the yeast and mix. (If using non-instant yeast, let sit for 5-10 minutes before adding additional ingredients.)
Add the starter, oil, salt, sugar, soda, and flour.
Mix on low until combined then on medium 5-8 minutes. Dough should be slightly sticky; if not, add water 1tsp at a time. If too sticky, add flour 1 tbsp. at a time. (If you don't have a stand mixer, combine in a large bowl or on a counter and knead for 5-8 minutes.)
Transfer to an oiled bowl, cover, and let rest in a warm place for 30-40 minutes or until doubled.
Divide in half. Knead and form into logs and put into 2 well-greased 8"-x-4" or 9.5"-x-5" baking pans. Cover with oiled plastic wrap and let rise ~20 minutes until ½" - 1" over top. (Will take longer in the larger pan. Duh.)
Heat oven to 400°F or 375°F Convection
Uncover the bread and brush with oil. Slash down the middle or 3 diagonal slashes if so desired.
Bake for 25-30 minutes, rotating 180° half way through.
Bread should be 190°F+ internally.
Let cool in the pans for 10-15 minutes before removing to wire rack to cool completely.
Store in air-tight container.