Submitted by beeman1 on January 18, 2009 - 11:38pm
I am sure this has been discussed before but I couldn't find anything. In Peter Reinhart's whole grain book milk is used than is left at room tempurature fo 12 to 24 hour's . Is this a safe thing to do. Does't the milk go bad?
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Wouldn't worry
Sure, on some level the milk goes bad, but bread is all about fermentation (heck so is cheese, sour cream, yogurt...). You bake it and it kills off any nasties. I have a "friendship bread" starter that my wife brought home from a coworker, and it sits out for like a week with milk in it.
Haven't had trouble
I thought the same thing when I started using the book. I decided to trust Reinhart and the process and it has always worked out fine.