The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Real Scalded Milk instead of bakers powdered milk (or even more importantly instead of water)?

Nick Sorenson's picture

Real Scalded Milk instead of bakers powdered milk (or even more importantly instead of water)?

October 29, 2012 - 5:57am -- Nick Sorenson

I have been looking for a softer loaf and used milk instead of my starter. I like things to be more real than fake/processed (part of why I prefer to bake instead of eat the nasty store bought lumps of chemical flavored goo). Milk powder seems pretty processed from what I heard... so why not just use REAL Milk and scald it first (in order to break down anything that would hinder the gluten and rising)?

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