This is an interesting idea, Thomas, and something that will be in the realm of experimentation. Using sourdough starter (which we would recommend thinning with either rice milk or water until it's fairly watery) may not give the tenderizing effect that buttermilk does, and it could lend a sourdough flavor. If you're down for some tests, give it a go and see if you and your wife enjoy the flavors and textures that result. If you're not fans — no biggie! Go back to the rice milk and lemon juice mixture. Annabelle@KAF

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