Sometimes a smelly kitchen is also a happy one! We've experimented with feeding sourdough starters whey, and boy do they like it! Typically we've seen a notable increase in the activity of the starter after it's fed with whey. You may consider only feeding your starter with whey during the feeding before you're ready to bake (unless you have copious amounts of whey on hand, then feel free to use it as regularly as you like). The one thing to consider with using whey is that it can go bad (get smell) faster than a flour/water starter. Be vigilant about your feedings and check your starter often to make sure it's not showing any signs of excess fermentation (colored spots, rotten smells). You can always slow this process by putting your starter in the fridge periodically. We hope that help! Kye@KAF

• Reply