org]
Sent: Friday, April 17, 2015 4:47 AM
To: cookinginthedark@acbradio.org; 'Penny Reeder'
Subject: Re: [CnD] scalded milk
Scalding milk is mostly from back when raw milk was used, but pasteurization
does not kill everything, so in bread, scalding the milk helps to kill any
other yeasts t
@acbradio.org; john mcconnell
Subject: Re: [CnD] scalded milk
Older bread recipes call for scalding the milk. Apparently, it isn't really
necessary to do this in order for your bread to come out just fine. You
would want the milk to be lukewarm, and you can accomplish this by heating
it until it feels wa
[mailto:cookinginthedark@acbradio.org]
>
> Sent: Thursday, April 09, 2015 5:31 PM
> To: cookinginthedark@acbradio.org; Louise Ervin
> Subject: Re: [CnD] scalded milk
>
> Your subject said "cake", and I'm wondering if this is what I know as a hot
> milk cake? If
ginthedark@acbradio.org]
Sent: Thursday, April 09, 2015 5:31 PM
To: cookinginthedark@acbradio.org; Louise Ervin
Subject: Re: [CnD] scalded milk
Your subject said "cake", and I'm wondering if this is what I know as a hot
milk cake? If so, I just heat the butter and milk together for a
Scalded milk is milk that is heated just below the boiling point, just
enough to have small bubbles form.
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sisi Ben-Simon
Sent: Monday, February 22, 2010 9:36 AM
To: c
