Good morning all !
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?
I've been feeding my new starter for about a week and a half now (1:2:2, whole wheat flour, every 12 hours). Unfortunately I am either asleep or at work when the starter would be peaking and most active. So when I get home from a long day at work or when I wake up it is hard to tell if much happened. (I do see bubbles and some rise, but this is not totally helpful after 12 hours)
So, I'm still trying to figure out sourdough/levain breads. I've had/maintained an active (125% hydration) culture for some time now (several months?), but I don't have the time to use it very often so I keep it in the fridge most of the time.
When I am going to use it, I generally take it out at least a couple of days ahead of time and feed it every twelve hours. It shows all the signs of being ripe and ready to use (lots of bubbles bursting at the surface, acidic smell, etc.).