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From: grunwald@uiuccsb.UUCP
Newsgroups: net.cooks
Subject: Re: Scald milk? - (nf)
Message-ID: <4868@uiucdcs.UUCP>
Date: Wed, 11-Jan-84 22:27:30 EST
Article-I.D.: uiucdcs.4868
Posted: Wed Jan 11 22:27:30 1984
Date-Received: Sun, 15-Jan-84 00:01:24 EST
Lines: 17

#R:dartvax:-55500:uiuccsb:7000021:000:698
uiuccsb!grunwald    Jan 11 18:36:00 1984

If you bake bread, it is still recomended that you scald your milk before
using it in a bread recipe. Milk allegedly contains an enzyme which counteracts
the yeast, causing your bread to come up somewhat more flat than needed.
   Documentation for this can be found in the "Tassaraja (sp) Bread Book,"
which should be widely available at heath food stores and any bookstore carring
a large supply of cookbooks. In fact, that book recomends using dry milk power
instead of fresh milk.
   I can personally attest to the difference -- bread made with fresh milk does
come out somewhat flatter.

Dirk Grunwald
University of Illinois
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