Honey Wheat/Mixed Flour Sourdough Loaf

I didn't write down what I did, I just used the recipe for the basic bread on the side of the Zojirushi bread machine with my odd mix of flours  So, for the sourdough version I used 2 cups of starter and then mixed bread flour with the other flours to equal about 4 cups.  To the starter I added about 1/3 cup milk (raw cow) and 1 Tbs melted lard -  I make my own lard from leaf fat I get from a local ranch.  I also added salt and honey.  I taste the wet dough mix before I add in the flour so I can tell if I need to add anything else.  Then I incorporated the flours a little at a time into the wet dough to get a decent dough for kneading. I didn't use all the flour and I had to add touches of water to get the dough where I wanted it. I didn't knead it, but placed it into a clean bowl and let it sit out for about 3 hours.  It was rising by that time and then I covered it and put it in the refrigerator overnight.  Took it out in the morning, let it get to room temp and then hand kneaded it. Placed it into a lightly greased loaf pan and rubbed a thin layer of lard on top of the dough. Put it in the oven and covered it with a cloth for 3 hours. My oven with the oven light on is what I've been using as a proofing box.  I actually bake this bread in the toaster oven at 350 for about 30 minutes.

Also, my starter is fed a mix of white, whole wheat and rye flours, and I weigh in grams equal amounts of flour and water when I feed the starter. The discard (about 1/4 cup) is what I use for recipes and I add equal weight of white flour and water to build what I need for recipes.   So for this recipe I added about 100 g flour and water to the discard Monday night, and again Tuesday morning and then Tuesday night used it in the bread recipe.

I appreciate that.