SUCCESS! I (mostly) followed the recipe in (https://www.farmhouseonboone.com/sourdough-sandwich-bread/) and came out with tasty sandwich bread!
I made some deviations from the recipe. I had intended to make half, since 8 cups of flour is a lot for my stand mixer. However, I accidentally added the whole amount of water and sourdough starter… so I had to go back and double the butter and rather than fight with the honey jar again, I ultimately went with one tablespoon of honey and one tablespoon of granular sugar. I decided to use bread flour rather than AP flour as well–and ended up only using 6 cups of flour rather than 8 before I got the dough to start pulling away from the side of the bowl. I also only ended up kneading for about half the time before the window pane method was successful and the dough felt (almost?) right. Sourdough consistency is very weird… I left it to rise and it double in size in about 6 or 7 hours rather than 10 to 12. Once doubled in size, I shaped it and put it into greased loaf pans.
The second rise took about three hours to double in size and pass the poke test as defined by Living Well With Mandy (https://www.livingwellwithmandy.com/post/4-signs-your-sourdough-has-finished-proofing). With the oven set to 375 degrees, the bread was ready in 45 minutes just like the recipe said!
