Should have been a bit clearer, Maggie. When I said you can't compare sour milk to sour dough I didn't mean that bread could not be made using sour milk. I was referring to the taste of the bread and the fun of making your own sour dough, feeding it, keeping it alive, Dividing it, sharing it with your friends and family. My oldest starter is now in its 16th year!! Get the grandbairns to make one. They'll love it. It has a Life of it's own. Speaking of sour dough - does anybody rememeber the "friendship cakes" that were doing the rounds in the late 60s early seventies? They were based on a sour dough. Every week you divided your dough, fed it, made 3 cakes and gave 2 away together with a starter dough and instructions on how to keep it alive. Does anybody happen to have a recipe for the cakes? There were several recipes. My favourite had chopped, tinned pineapple and glace cherries in it, but that's about all I can rememeber.