Milk sourdough bread question
I am going to be baking my first sourdough with milk with this recipe:
While the levain builds up, I have a few questions.
Do you warm, heat or scalding the milk before mixing in the final dough? How is it expected to affect the recipe? What is better?
For the Levin, I used cold milk directly out of the refrigerator & it seems to be rising well. I am using pasteurized and homogenized milk (not uht).