could you use sour milk in pulla?

or would it ruin the flavor?

just discovered that our milk is (mildly) sour. i'd like to use it anyway but don't want to ruin a whole big batch of bread.

has anyone tried this?

thank you/1

Soured milk works fine for baking. I might worry if it was off colored or really curdled but otherwise it works.

It was more sour than I originally thought so I decided not to risk it on a large batch (trying to make 6-8 decent sized wreaths with this). Will definitely try next time I mix a single batch - I'm very curious what it would do to the profile. And I'll use the sour milk for pancakes :)

Thanks so much for your reply!