So, it looks like that recipe has a pretty goodly number of people recommending it, so most must have had good results from it. I don't see anything inherently wrong with the recipe. My one question would be about the temperature of your milk - if it's too hot it could be killing off some yeast cells.
Have you thought about trying your starter with a different recipe?
What sort of bread is it that you want to make that inspired you to begin working with a sourdough starter? Are you an experienced bread baker? Have you had success with other bread recipes?
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