Sourdough as yogurth starter?
yesterday, just for kidding and for the sake of another experiment, I stirred some sourdough, milk and flour and waited to see what happened. The consistence was almost liquid, just like stirred yogurth (it contained 60 grams of milk, 10 of SD and 30 of durum flour).
As I hoped after 12 hours the milk seemed to have thickened, although not to the point of becoming really solid as the yogurth I usually do at home.
Is it a side effect of the drop in PH due to the lactobacilli activity? Is it actyually very different from real yogurth? maybe unhealthsome? ;)