I've never had any luck with a sourdough starter in Oregon; don't know if the wild yeasts are just not prevalent enough or what. However, we recently started buying raw milk and every so often I make cheese. Even more than the cheese, I love the whey that results! I made my usual Southern biscuits and gravy with whey instead of water one time, and it was incredible; the whey biscuits rose so much higher and were so much fluffier.
When I stirred the yeast into the warm whey, it didn't just get the usual bubbles on top. It bubbled vigorously, almost like it was boiling. My husband observed that it would probably make a great sour starter, and I think he's right.
Anyone got a recipe?
When I stirred the yeast into the warm whey, it didn't just get the usual bubbles on top. It bubbled vigorously, almost like it was boiling. My husband observed that it would probably make a great sour starter, and I think he's right.
Anyone got a recipe?
