Hi Doug,

there's more to a naturally leavened bread than sour dough. Of course
fermenting milk will leaven dough, it doesn't mean that you've got a
sourdough starter, just a culture that lives on milk. And of course if
you let it ferment for 10 days past it's date it will smell sour. I
make kefir and it produces a lot of acid when you over ferment it, you
can even use it to make bread but it is nothing like that made with a
true sourdough culture.

But any how, none of that really matters if you enjoy eating the
bread, just don't pretend that it's sourdough. If you want milk buy a
cow, don't buy a bull and pretend you get milk.

Jim


On 1 Mar, 21:30, Doug Irv > wrote:
....
>
> As I have a very viable starter going at present, and we had some very
> old, outta date by about 10 days,buttermilk, I... Doug