Cheese starter culture as a sourdough starter
I just made a loaf from a cheese starter I had in my freezer, because wikipedia tells me the same micro-beasties that make a cheese starter are also in a sourdough starter.
I thought it was going to be a miserable fail, because the milk I was using as liquid in my loaf separated out to curds and whey. Or at least to whey. The curds were mixed up in the (I cant remember the word for the proofed liquid and yeast.) ~ sponge?~ Anyway, there was yeast in there as well.
I made a loaf out of it using that method where you roll it out and cut it with scissors bending each spike one way and then the other.
I served it with olive oil, balsamic vinegar, and dukkah.
And it actually worked :)