Would that meaning were so clear and present in our own lives as ‘tis in Xerxes’, methinks ours would be a better world and our days better spent.
Alas.
Do a bread an uncooked bread
Re of sun that cooks the bread
Mi a gal who eats the bread
Fa ther also eats the bread
So da breads a kind of bread
La vash another kind of bread
Ti a drink that goes with bread
that will bring us back to Do
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At the beginning of the pandemic someone gave my wife a sweet sourdough starter that she gave to me since I do all the cooking. The starter required that I feed it milk and sugar and to massage it regularly. I threw it straight in the trash.
My wife asked why I did this and I replied that when I want bread, I’ll buy it, not adopt it.
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I feel terrible for your starter. It did not deserve that 
That said, I use instant rise yeast so I don’t have to do a starter. I don’t make bread often enough to keep a starter around. You CAN put it in the fridge though and not have to babysit it as often.
I just now pulled the rosemary loaf out. No knead, done in the dutch oven. Dried rosemary in it that I grew.
Now I have to wait for it to cool down before I can cut it or it messes up the final texture. 
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The instructions were to leave a starter, containing milk, unrefrigerated.
@Breadisfunny
I know, because if you put it in the fridge it slows the yeast WAY down and it sort of hibernates. You can’t just easily use it at that point. It takes some feeding and time to get it back up to useful levels. BUT it means you don’t have to babysit.
Not sure they all use milk though. The one I am familiar with that uses milk is usually one that people use for a cranberry/sweet breakfast type or desert bread.
Others I think use sugar, water, flour. Something like that.
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Nasty.
I only eat wonderbread.
Yeah, the sourdough starter I made was literally just flour and warm water. Milk feels like… not good to leave out? Even if you are trying to ferment?
You’re not supposed to use up all the starter, you just throw in more ingredients (usually just flour and water) and keep the starter going.
Xerxes the Second’s reign might last for years.
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Xerxes I wasn’t completely used. He’s still there, waiting for his time to come again.
now that’s nasty.
I’ve never heard of a sourdough starter that called for milk. I would have been suspicious. Generally they are just flour and water, though sometimes they start with a little yeast to get the wild culture going.
People who make sourdough bread often feed it daily if they keep it on the counter, or weekly in the fridge.
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Breadisthread 
I know you’re supposed to let the bread rest to finish fully cooking… but who has time for that??? Give me that bread and butter!
Also I have had quite a few starters in my time and i’ve never seen milk in them… interesting. My favorite is to starve it and let the lactic acid build up. Then feed it and you get a nice sour sour loaf
ill thread your bread.
Last year my husband was diagnosed with congestive heart failure. He’s had to go on a low sodium diet, so basically I have to make everything from scratch. (Did you know commercial bought bread tends to have around 180mg of sodium per slice?)
It’s been hard to find a good low sodium bread recipe that doesn’t taste like cardboard. There’s one made with Coke that at least has flavor–but it’s really sweet. I finally found one made with beer that tastes pretty darn good and has zero sodium.
Sourdough would be wonderful–but the sodium makes it off limits. /sigh
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Cool Bananas! 
Google Amish Friendship Bread. It uses milk and it stays out for something like 10 days. It is usually used to make breakfast/desert breads that resemble banana bread. We used to make Cranberry Walnut bread with it around xmas time.
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friendship? FREINDSHIP? i dont wants friendship. i want draenei!
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