For All You Bakers Out There!

[Ishi]

Thanks Ishi for dropping a line and the like. I hope you try this and enjoy. Hopefully the recipe will be close to what your Mom made.

I’ll be giving this a try hopefully in a few months! One question I have is how hot is the scalding milk or should it be? I’d think boiling would be bad.
I’m wanting to expand my bread making knowledge as it’s very intriguing.

 

[DRKsmoking]

I’ll be giving this a try hopefully in a few months! One question I have is how hot is the scalding milk or should it be? I’d think boiling would be bad.
I’m wanting to expand my bread making knowledge as it’s very intriguing.

Here you go.

Scalding milk means heating it to a temperature just below boiling (around 180-185°F) and then allowing it to cool, a technique sometimes used in baking to kill bacteria, inactivate milk proteins, and ensure better yeast activity for doughs.

Hope this helps

David

 

[Ishi]

Here you go.

Scalding milk means heating it to a temperature just below boiling (around 180-185°F) and then allowing it to cool, a technique sometimes used in baking to kill bacteria, inactivate milk proteins, and ensure better yeast activity for doughs.

Hope this helps

David

That makes perfect sense! Thank for the tip

 

[chopsaw]

One question I have is how hot is the scalding milk or should it be?

The Whey in milk can cause the yeast to be inactive . Correct scalding will have small bubbles around the edge of the pot . Scalding takes care of the whey , but is also done to infuse flavors into the milk in some recipes .
180 ish is the correct temp , but if you look for small bubbles around the edge , you're good .

 

[Rick in AZ]

That is suitable for framing. Get one of those frames that has two sides of glass to protect that. I have done that with family generational recipes from relatives that have passed. Cherish that, and make some copies to give to other family members, so there is always a copy somewhere.