The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Milk or other liquid for preparing sourdough starter overnight

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kolobezka's picture
kolobezka

Milk or other liquid for preparing sourdough starter overnight

Would it be possible to make a sourdough starter ("biga") for bread or something sweet with milk instead of water? Wouldn't milk (pasteurised or ultra-heated) go bad overnight? And how about bear, grain coffee, whey etc.?

Any ideas or experience?

Thanks, zdenka

nicodvb's picture
nicodvb

and works as an acid buffer, that means that the biga in the same amount of time will get less sour than the equivalent  biga made with water. If you want sourness water is the liquid to use.

And no, milk won't spoil.

kolobezka's picture
kolobezka

I remembered also buttermilk

Any idea what prevents milk from spoiling? If I let milk stand at room temperature for a long time it's certainly not a good idea... 

charbono's picture
charbono

I've had no problems mixing sourdough pancake batter with milk and leaving overnight.  The acidity from the starter probably helps.

PaddyL's picture
PaddyL

I refresh my starter with buttermilk and let it stand overnight.

kolobezka's picture
kolobezka

Does it affect the taste, acidity or activity od the starter anyhow?

PaddyL's picture
PaddyL

The buttermilk doesn't seem to affect the acidity of the starter at all; it's very mild in taste, and bakes a nice soft loaf.  It's always active, even if I leave the starter for days on end, it springs right back to life when I refresh it and bake with it.

Mirko's picture
Mirko

Master baker Han Som from Holland use for white sourdough orange juice (organic).