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11:06 am
December 28, 2008
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Years ago when I learned to make bread we always scalded the milk first. (Actually, not only for bread but for other recipes as well.) It is now rather uncommon to find a recipe which calls for scalded milk.
Anyone have an idea why it was important then but not now? Is it because there are fewer germs around these days? Have we just become too lazy to include that step?? Perhaps it was a pasteurization issue for those bakers who might be using raw milk? Maybe nobody knows anymore how to scald milk?
Just wondering…
11:31 am
November 30, 2009
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I always thought it was to de-germ the milk (grew up in Africa and had our milk directly from the cow until I was 12). I also found that scalding milk makes it a little bit sweeter.
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11:45 am
December 28, 2008
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Makes sense to me, MrsObe! It was what I was pondering this morning, sitting on the porch, enjoying the warm breeze and sunshine, surveying what the garden will look like in a couple of months…
1:30 pm
April 8, 2010
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Here is the deal on scalding milk-
There is an enzyme in milk, protease, which inhibits gluten formation. Pasteurization doesn't reach temperatures sufficient to destroy it.
So, if your recipe says scald or you are using a recipe rich in dairy (even like cottage cheese), it is a good idea to take the time to scald.
1:33 pm
November 11, 2010
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MrsObe,
Where in Africa did you grow up? We live in Kenya.
4:08 pm
December 14, 2010
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Jersey Lady, That would explian why adding milk to dinner rolls makes them more tender.
5:06 pm
April 1, 2009
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When my Mother made bread she always scalded the milk, I still do that today even though I use my bread machine to make the dough— I scald the milk and then add the sugar, salt and shortening or butter and let it cool until it is the temp I want to put into the machine. add the flour and then the yesat and hit the start button— I really didn't know why I did it, but if Mom and Oma did it–there much be a reason, so I just do it 
. My bread always turns out so nicely, so it must do something.
6:16 pm
December 14, 2010
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There is the tale of the two young women preparing a briscket for supper. One of them said they had to cut the point off and lay it in beside the big piece. The other asked "Why"? The first said I don't know . that's just the way mother always did it. Second woman said let's call her and ask. They did. Mother said I don't know why you do it but I did it because my pan was too small.
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