Hi there, Susan! If you'd like to add sourdough starter to a recipe that uses milk or buttermilk, you'll want to keep in mind that the resulting baked good will be a bit less tender. We wouldn't recommend feeding your starter with milk or buttermilk though as that can throw off the balance of your starter. You could experiment with using dried milk in the recipe but it won't absorb liquid the same way flour does so it won't necessarily be a 1:1 swap — you'll have to experiment with it a bit. We hope this helps and happy experimenting! 

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