Hello! This is a great article! My husband (and father) have used sourdough starters for years but I've never seen this addressed. I am lactose intolerant after recent food poisoning. I'm looking for something to replace the yogurt marinade when I make Tandoori Chicken. Do you think discarded starter would work? I was thinking it has some of the same liquid and tangy properties and would still give the chicken the crust. Or do you think non dairy yogurt would be better? Thanks!

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