June 5, 2012 - 8:35pm
Batter/dough turning gray when using milk
Made cornbread with 2/3 corn and 1/3 freshly milled flour. Baked item turned gray after several days in refrig. Used 1/2 milk and 1/2 buttermilk. When I made all corn cornbread gray problem does not occur.
Made a drop crust for chicken pot pie with soft while wheat including buttermilk. Topping turned very gray from Sat. lunch to Sun. night.
Made pancakes with buttermilk - turned gray on inside after a day or so in refrig. Made Kamut pancakes with Lactaid Milk. Did not have a problem.
Believe the problem is with freshly milled flour and buttermilk.
Can any0ne explain what is happening and how to correct it. I like to cook with buttermilk.
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http://www.thefreshloaf.com/node/22176/why-does-whole-wheat-dough-turn-gray-after-awhile
On one of the posts in the archives it was mentioned a light diluted vinegar spray helped also direct contact with plastic wrap to lower food contact with the air.