Thanks! Thought that would be the case.

I actually tested things out on a whim with a yorkshire pudding recipe, replacing all of the flour with starter and adding milk powder to account for the added water instead of milk. Interesting result: the tops of the puddings rose much less and were incredibly round. Still, really crispy exterior with hollow interior and no indentation. I also added some baking soda, which may have helped with the rise (though I let the mix sit for an hour or two, so who knows). Probably wouldn't work so well with breads or cakes with traditional rising processes though.

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