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From: keesan@bbncca.ARPA (Morris Keesan)
Newsgroups: net.cooks
Subject: Re: Scald milk? - (nf)
Message-ID: <488@bbncca.ARPA>
Date: Mon, 16-Jan-84 13:05:41 EST
Article-I.D.: bbncca.488
Posted: Mon Jan 16 13:05:41 1984
Date-Received: Tue, 17-Jan-84 02:06:58 EST
References: <4868@uiucdcs.UUCP>
Organization: Bolt, Beranek and Newman, Cambridge, Ma.
Lines: 15

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    Unlike Dirk Grunwald, I have never found scalding milk to have any effect
on bread baking.  When baking bread, the important thing is to have all the
ingredients warm enough.  Ergo, heating the milk is important, and using milk
straight out of the refrigerator will cause flatter bread, because the cold
will inhibit the action of the yeast, but scalding has no advantages over
heating.  The books I have that recommend using powdered milk and hot water
instead of hot milk say that this is because powdered milk is low-fat, and they
think that the fat in whole milk is unhealthy for adults.  Using powder instead
of liquid skim milk is basically a matter of convenience.
-- 
					Morris M. Keesan
					{decvax,linus,wjh12}!bbncca!keesan
					keesan @ BBN-UNIX.ARPA