January 3, 2013 - 11:35am
Using milk in a soaker
I am about to start baking from Reinhart's Whole Grain Breads with his basic formula. This calls for a milk soaker left out overnight on the counter, made with scalded milk. I am reluctant to do this as the last time I baked a bread with a milk poolish (unscalded) it was delicious but both my husband and I felt ill after eating it. Doesn't milk go bad overnight at room temperature? Does the scalding offer some protection? Thanks. -Varda