Okay, I have made homemade cheese from milk before, and have used the whey for different things. Do you guys think it would work to make a starter using only flour and whey (instead of flour and water)? This would be a fantastic way to use up the whey, if it works. Maybe give the starter whey every other day, and using water on the other days? FTR, I am using boiled water that has been cooled, since I'm not certain how "clean" the water is. Also not sure about chlorine content. Sounds like I'm about to make multiple sourdough starters, with my original formula that has flopped here as a control. Kitchen Chemistry 101! My kitchen is going to stink so bad...

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