I'm not sure I understand the use of milk in the starter, though.I bought this along with a couple different brands of San Francisco sourdough starter. Hands down the worst of the varieties I bought.First, it’s the souring milk that adds any flavor beyond the sugar. I’m an experienced bread maker in professional kitchens. I could not believe the amount of sugar and milk added to this. I had better luck then some others because I had an idea from making artisanal breads in the past.After my ten days, I made a batch of bread, but instead of adding milk and sugar, I just added equal amounts of warm water and flour (by weight, not measure) to the same weight of the starter. Traditionally you toss out a certain amount at each flour feeding. They call it discard, and you can save this discard for a lot of other recipes. I’ve kept my starter from this so that I use 226 grams of the starter and feed it 226 g of warm water and flour to keep it alive. My recipes often call for enough of the starter that I generally have 226 g left over after making my dough, and I just refresh that to keep it going. You can scale down to 113 g of starter , water and flour at each feeding. I just make several loaves so I like more starter on hand.Tip: use warm water when feeding, and add that to your base starter. It’ll be wet, but it’ll a)get the feeding active quicker and b) make it easier to add the additional flour to the whole mix. Also after following the 10 day process, only use flour and warm water to feed it. If you still have some of this active, save it instead of throwing it out and the water and flour feeding will give you a better end product.Over all, I have three different starter varieties alive in my fridge at any time. This is the least liked in any of my breads and my friends and family have been my Guinea pigs. I wouldn’t recommend this to anyone, read up on some traditional sourdough starter recipes and you’ll see you’ll have better results.Milk product sitting on my room temp counter for ten days made me very hesitant to do this. But by now, after about two years feeding this, I doubt there’s any milk still in it and definitely no refined sugar in it anymorePatrickIt's very easy to make, but how does it taste? MehI have bought this a lot it’s greatJust need to cook an extrue 10 minMade this for the first time and the glaze mix was missing from the bag. Baked in 40 minutes. This seems more cake-like that bread-like. Tastes very good with a strong cinnamon taste. Was not what I was expecting but still good. It reminded me of coffee cake :).Don't waste your time and money on this. Just dumped it out.Great seller and product! Had an initial hickup with my order and this seller made it more than right! I’ll be ordering from them again. Highly recommended this honorable seller.I suppose it is my fault because I never imagined 16 Oz being this small. It is small enough to just sit on my hand. $16.99???? It is one serving that requires 1 cup of water.