The whey left over from cheese making is a little on the sour side from the acid and salty, but, as you point out, doesn't seem very sweet. Maybe I'll save it for some waffles and just do the experiment tomorrow with the Italian starter. Gotta learn to keep it simple, but sometimes I get carried away as my avatar motto says. Thanks for the info. I'll post photos in the neglected focaccia section of this forum. Focaccia deserves more attention! I love it!