Sourdough juice

 I keep a sourdough starter, but don’t use it super often. So occasionally I need to feed it between bakes. I’ve started saving off the layer of clear liquid that forms on top, it’s a byproduct of fermentation. I used to pour it down the drain, but it has nice acidic twang to it, so now I save it and use it in my bread. I save it in a separate jar so the acid level doesn’t get too high in my starter. It’s definitely acidic, I added it to the milk I was using in my last bake, and it curdled the milk! The loaf turned out great, and the sourdough flavor was definitely enhanced. 

That led me to google the fact that people use milk that’s about to go sour in sourdough. Since the interior of the loaf gets over 200F during baking, it kills any bad guys in the sour milk. So next time we get milk that is getting a weeee bit old, I’ll freeze it and use it in bread.

My starter is named Bubbles.