This sourdough starter is made with milk. I think it gives it more of a sour taste and I like that. You can use water too if you choose. Just make sure whatever you use it what you feed it with after each use.
First, place 1 cup whole milk in a 1 to 2 quart jar or ceramic crock. Cover lightly (I used a coffee filter) and let it set for 24 hours.
After each use, “feed” it with ½ cup whole milk and ½ cup bread flour. Allow it to sit for 24 hours before covering and returning to the refrigerator.
If you don’t use it at least once a week, bring it out to room temperature. Pour off ¼ to ½ cup and “feed” the starter. Allow it to ferment and bubble for 24 hours, then cover and return to the refrigerator.
The starter is a live culture and will die if not cared for properly. A little bit of grey in the color is completely normal and the sour smell is exactly what you want. Care for it properly and it will last you a lifetime!
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