Real Scalded Milk instead of bakers powdered milk (or even more importantly instead of water)?
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)?
Related, since this is the Sourdough section of the forum, is there any harm in using milk in the mix? With Sourdough it obviously has a lot of sitting out time at room temp or warmer. Am I hurting anything by having milk at these temps for hours at a time?
I just made King Arthur's Sandwich Bread for the King (their early president's recipe from the early 1900's or late 1800's I believe). It called for milk powder. I used milk and it was a great! Soft loaf. Excellent texture.