January 18, 2009 - 10:38pm
Milk in Bread
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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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.
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.