I was very happy to read Audra's comment about scalding milk (or not) when baking bread and it made a lot of sense, but being me I had to do some research on my own. I found this comment on a cooking website;
"In a lot of recipes, especially older ones passed down from family members, scalding the milk is likely a hold-over from the days before milk was pasteurized and distributed commercially. These days, if you’re buying your milk from a store, scalding milk for health reasons isn’t really a concern.
But there are some other reasons why you still might want to scald the milk going into a recipe!
In bread making, scalding the milk serves a more scientific purpose. The whey protein in milk can weaken gluten and prevent the dough from rising properly. Scalding the milk deactivates the protein so this doesn’t happen.
So I guess that I'll keep on scalding. Sigh!
I was very happy to read Audra's comment about scalding milk (or not) when baking bread and it made a lot of sense, but being me I had to do some research on my own. I found this comment on a cooking website;
"In a lot of recipes, especially older ones passed down from family members, scalding the milk is likely a hold-over from the days before milk was pasteurized and distributed commercially. These days, if you’re buying your milk from a store, scalding milk for health reasons isn’t really a concern.
But there are some other reasons why you still might want to scald the milk going into a recipe!
In bread making, scalding the milk serves a more scientific purpose. The whey protein in milk can weaken gluten and prevent the dough from rising properly. Scalding the milk deactivates the protein so this doesn’t happen.
So I guess that I'll keep on scalding. Sigh!