Milk in starters
I recently was gifted a 50 year old starter from a family friend. They had no regular feeding schedule or method other than feeding it the night before wanting to use it then storing it back in the fridge. Against all odds the starter seems to be thriving since I've had it on the countertop rather than chilled.
I was told to feed it with an equal amount of milk and flour. I'm pretty new to sourdough and its the first time I've encountered a starter made with milk rather than water.
So my questions are... Should I continue to feed it with milk? if not, how do I switch to water? Also, does a milk starter provide any limitations to the recipes it can be used in?
I hope I'm posting this right and in the right topic! I'd appreciate any information regarding this!