[Sca-cooks] scalding milk

Phil Troy / G. Tacitus Adamantius adamantius1 at verizon.net
Thu May 31 15:23:33 PDT 2007

On May 31, 2007, at 11:23 AM, Alexandria Doyle wrote:

> What about in bread or sweet yeast dough type receipts from ye old
> family heirloom cookbook?

I wonder if, in the case of yeast doughs, it's basically to sterilize  
the milk so weird bacteria, unexpected yeast strains, or odd flavors  
in general don't propagate over the time of proofing.

> Use to do it all the time because the recipe said so... now it's a
> step I skip, or shorten to warming the milk so it's not ice cold...

It's probably less of an issue for us today, but perhaps it matters.


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