Does anything chemically happen when you put sugar and milk in a bag for 10 days?!
Answers: Any chemical cooking reactions that happen when you put sugar, flour, and milk in a ziploc plastic bag for ten days? You also take out the air. Someone gave me this as a starter for some bogus "amish" bread. I know it's not for rising because rising bacteria requires oxygen. Didn't know if there was any sense to this madness.
theoretically, the sucrose (sugar) and the lactose (milk sugar) would ferment and create alcohol, which would feed the wild yeast you are trying to 'catch' in the air around us.
however-do not use milk. mix flour, water, and a little sugar. leave open to the air till it starts to bubble and smells sour (do not seal in a bag. yeast cannot survive without air. they are living plants (not bacteria).
this is the starter you use if baking without commercial yeast. also known as 'sourdough yeast'. pioneers didn't have a local supermarket to run to if they wanted bread, or even baking yeast. they had to use this air born yeast.
there are a number of recipes for the use of this yeast. amish bread, herman bread, and of course sourdough.
this is not madness (except for the milk and ziplock bag). it has been used for eons.
The amish use ziploc bags????
Rancid Fermentation
Sounds like the procedure for makingsourdough starter. You need to watch it, though, and don't let is get moldy or rotten. I make my starter without milk. Just water, flour and a little sugar.
And yes, a starter made this way is for rising.