Don't Throw Out Sour Milk. Bake Bread With It Instead - Chowhound

Flavor is the biggest draw of using sour milk in your bread dough. Since the milk hasn't fully soured yet, you won't get an intensely tangy sourdough flavor. However, each bite will still have a subtle zing that your tastebuds will notice right away. At the same time, a bit of the rich, creamy notes of dairy milk will still shine through. Think of it as a cross between sourdough and regular milk-enriched bread.…