Rob,

you should bake the way the suits you as far as your taste goes and
don't bother asking for other peoples advice on that. Why would you?
It's your taste.

As soon as you get someone suggesting 'putting milk the starter is
crazy' someone else will come in and accuse them of being a 'purist'
which is a polite way of dismissing their opinion as narrow minded
bigotry. There's a lot of people that add milk for all kinds of
reasons and they'd probably be adding sugar and potatoes and cheese
and all kinds of things.

There's a school of thought that goes 'it's called 'sour-dough' not
'sour-bread' so why are you trying to get your bread sour'?

You could argue that if you're going to add milk, something that is by
the way alakaline to get sour bread then why not just dip your baked
bread in vinegar before you eat it? You could even buy lactic, acetic,
malic, citric, tartaric or tanic acids and try adding that to your
dough.

Personally I think your question is akin to asking what you should put
on your pizza.

What are you looking for? French, German, British, East coast, West
coast, Mid west, Mad Mom, Ditzy Dad, High brow, low brow, educated,
uneducated, trailor trash, Stepford Wife? What anlge are you going
for?

Jim



On 23 Jul, 10:24, rob norman > wrote:
...
> *I am curious, I've come across recipes that identify a basic SD
> starter as just about a 1:1 ratio of flour (unbleached) and water, but
> have also seen recipes calling for 1:1 flour to milk. ?? Any insight
> on which provides for a stronger "sour"? ...
> Appreciatively,
> ~Rob