Sourdough Starter #11

This milk-based sourdough starter uses warm milk in place of water, which gives the culture a slightly richer, milder flavor compared to a traditional water-fed starter. The milk sugars (lactose) provide extra food for the wild yeast, and the result is a starter that produces bread with a softer crumb and less sharp tang.

You only need two ingredients: unbleached all-purpose flour and warm milk. The process is the same as any basic sourdough starter. Mix them together, cover loosely, and feed daily until the culture is active and bubbly. Expect 5 to 7 days before it’s ready to leaven bread.

Chef Tips

• Use whole milk for best results. The fat content feeds the culture and promotes a more active fermentation.
• “Warm” means around body temperature. Too hot and you’ll kill the yeast before it gets started.
• Keep the starter loosely covered, never sealed tight. It needs airflow, and fermentation produces gas that needs to escape.
• If the starter develops a thin layer of liquid on top (called “hooch"), just stir it back in. That means it’s hungry and needs feeding.