Another starter question...
I actually know very little about bread making. I am active on a cheese making forum that suggested I could use my leftover whey in baking bread. On that same forum I read that you make a sourdough starter with 2 cups of water mixed with 2 cups of flour and then let it sit 7-10 days?
So I made the leap...I did 2 cups of whey with 2 cups of flour. Will this work?
Also, if this does work, how do I use starter in a recipe? I've made bread before but only with yeast packets so I'm not sure how much starter to use when making the bread.
Thanks ahead of time!