Hi Aldebaraan, I honestly don't know much about milk fed starters. All the bakeries I've ever worked in have used water/flour starters, including King Arthur Flour, and this seems to be the norm for artisan baking. It may just be that water-fed starters are easier and cheaper to maintain and may present slightly less risk of foodborne illness, but I would encourage you to explore milk fed starters elsewhere, and do your own experimentation. There are lots of ways to make and maintain sourdough starters, so you need not be limited by our preferred method. 

Barb

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