Milk in salt rising starter
Simple question...but couldn't find it actually addressed.
My question is... Could I use dried milk??
I ask because I don't usually buy milk anymore. I keep canned milk and dried milk. It's just too hard to find a store bought milk that works well for making cheese at home...due to the problems with homogenizing and pasteurizing and I don't have access to a local dairy now. So milk is not something I pick up at the store. I don't mind buying a qt of milk...but IF I do...should it be 4%, 2% or skim and does it matter??
Based on my experience with cheese making and store bought milk...I felt this could be a potential problem and I wanted to head off problems if I can. I want to make some for a group of elderly folks that remember this old type bread.
In the 70's, when I made cheese frequently, or salt rising bread, I bought my milk at a produce stand...so that may be why I had no problems making a starter.