Does anyone else make their own yogurt, and use the whey in their bread? I just started making Greek yogurt again, and I always used it the whey in my yeast breads. I will be trying it in my SD, but has anyone used it in their starter? I would think it would be a good thing, like it is in the bread, but I don’t want to risk killing Myrtle. So has anyone used whey , instead of water in their starter?