Steffani Cameron

Sunday, bread day. It’s about an hour from risen enough to start the oven up. Then I’ll pop it in the freezer to chillax for 30-40 minutes of oven preheating.

But THIS, bread friends, is an experiment.

It’s my first time ever adding MILK POWDER to sourdough bread. (Ratios/weights for all ingredients are in the alt text for the image.)

Milk powder is often a baker’s secret weapon but in bread is an unknown for me. #baking #bread #sourdough #food

More on milk powder: https://www.epicurious.com/ingredients/milk-powder-baking-cookies-cake-brownie-article/amp

Milk Powder Is the Key to Better Cookies, Brownies, and Cakes

Consider this pantry staple your secret ingredient for making more flavorful desserts.

Epicurious
Dec 18, 2022 at 11:25pmWeb
Show threadSteffani CameronDec 19, 2022

Curious how the milk powder addition to the bread went?

Just took it out of the oven. Looks great so far! I’ll cut into it in the morning. Held its shape and rose higher, both better than it has done since I started baking on a pizza steel. I’m optimistic!

#baking #bread #sourdough #food

Show threadSteffani CameronDec 19, 2022

Tucking into last night’s bread for breakfast. I’m impressed with the interior crumb. Looking forward to buttering some crunchy toast.

Looks like adding milk powder will be a keeper in my bread routine. #sourdough #bread #breadposting #breakfast

EDITED to add — holy, this toasts to a perfect brown in 5 minutes. I find sourdough can take as long as 9 minutes to toast perfectly, but natural sugars in the milk powder clearly speed it up by about 30% toasting time for a slice in my toaster oven.

Show threadSteffani CameronDec 19, 2022

I edited the post to add the surprising delight of learning that this shaves nearly 35% or more of the toasting time off for my sourdough. I’ve had to toast it for as long as 9 minutes in my toaster oven — but this was toasted to perfection in 5:30, with the effect being that the inside of the toast remains softer and chewier!

Best bread I’ve made from an eating standpoint. Milk powder for the win! #bread #sourdough #baking

Show threadJustin StachDec 19, 2022
@snarkysteff As a serious toast eater and a sourdough baker, this is excellent content! Thank you.
Show threadSteffani CameronDec 19, 2022
@juter I am a total nerd about it, ha. Thanks, Justin.
Show threadBean ThinkingDec 19, 2022
@snarkysteff Looks great. Enjoy!
Show threadSteffani CameronDec 19, 2022
@BeanThinking I’m pleased with myself! Thanks! 😂
Show threadDoug Baker - Elbows Up! 🇨🇦Dec 19, 2022
@snarkysteff Hmmm- what do you think the milk powder does? Boosts the protein, I suppose, but what else?
Show threadSteffani CameronDec 19, 2022

@SonofaGeorge sugars and protein. Helps create stronger gluten. At the top of the thread is a link at the bottom of the toot that explains why pro bakers use milk powder a lot as a secret weapon.

I have made bread with the whey leftover from making ricotta and yogurt, and it browns quicker too, but it doesn’t usually brown this quickly, so the milk solids must be key.

Show threadDoug Baker - Elbows Up! 🇨🇦Dec 19, 2022
@snarkysteff Browning often has to do with the sugars, I suspect. I used to put powder in my bread, so maybe I’ll start again. Cheers.
PS- what are you doing by way (whey? Sorry) of Christmas baking?
Show threadSteffani CameronDec 19, 2022
@SonofaGeorge I don't really bake a lot! I make a brown sugar candy for the holidays as gifts -- 5 pounds of it. I double-cook it so it's hard and kinda melts and crumbles in the mouth. Has brown butter, toasted walnuts, and butter ripple schnapps in it. Lotsa salt. Grown-up candy. I don't really have a recipe, handed down by my mom.
Show threadDoug Baker - Elbows Up! 🇨🇦Dec 20, 2022
@snarkysteff That's the best kind of recipe; like my Christmas carrot pudding; my mother's recipe.
Show threadBobReflectedDec 19, 2022
@snarkysteff I've never truly succeeded with sourdough - so well done 🙂
Show threadSteffani CameronDec 19, 2022

@BobReflected I recommend this recipe, Bob! So many recipes are sooooooo convoluted but I find this step by step one simplifies it so much. Three years on and it’s still the basis of every loaf I make. I tinker, but I always use her ratios/method. :)

I have had other people giving up on sourdough, gave them this, & they finally had success. Try it!

https://alexandracooks.com/2017/10/24/artisan-sourdough-made-simple-sourdough-bread-demystified-a-beginners-guide-to-sourdough-baking/

Homemade Sourdough Bread, Step by Step | Alexandra's Kitchen

This homemade sourdough bread recipe is one of the simplest, but I think it's the best, too! Nothing beats fresh, homemade sourdough bread!

Alexandra's Kitchen
Show threadBobReflectedDec 19, 2022
@snarkysteff Thanks, much appreciated - I'll let you know how it goes, but it'll be after Christmas 🙂
Show threadSiamese CatsDec 19, 2022

@snarkysteff Did you use full fat milk powder or the regular kind? If the former, recommend storing it in the fridge.

Wonder what's behind the increased rise. Does it feed the bacteria, increasing production, or does it delay gelatinization of the crust. Hmmm.

Did you notice increased browning of the crust? I'd think the milk sugars would increase Maillard Reaction.

Show threadSteffani CameronDec 19, 2022

@siamesecats believe it’s regular skim powder. I’m guessing the natural sugars and the protein make the difference. That article I shared earlier in the thread talks about why it’s popular with good bakers and the science a bit.

But higher protein bread should have better gluten, as should the natural sugars, which I know whey also has the same effect.

Show threadSteffani CameronDec 19, 2022
@siamesecats the crust doesn’t seem browner, btw.
Show threadRussetAppleDec 19, 2022
@snarkysteff that’s an impressive loaf. Thanks for milk powder tip. Couldn’t open alt for quantity: from Epicurious article could’ve something like a tablespoon or so? I do 1 kg batches- two loaves in Dutch oven and Le creuset. Former, ,all black cast iron, seems to work better than interior white enamel of former.
Show threadSteffani CameronDec 19, 2022
@RussetApple did you just click on the picture of the bread? The text at bottom of screen has it. But I did 25 grams in a 600 gram boule with 340 grams water and 100 grams of 100% starter. These were on a pizza steel with a tray of water. Preheated 500, popped it in at 450 for 30 min.
Show threadRussetAppleDec 19, 2022
@snarkysteff thanks so much for speedy reply and quantity. I did lick on photo… couldn’t see that alt square though. I’m doing one more bread session before Christmas family hoard arrive so will give milk ago. Bread day the only time I use electric oven these days with bills so high. Whole sourdough cycle about 3 days now with the cold. Takes some planning. As all us sourdough people no doubt finding.
Show threadSteffani CameronDec 19, 2022
@RussetApple I don’t know how much starter you use but you can use up to 130 grams with 500 grams flour. Might speed your process up if you just prepare more starter. I always do more starter in the winter and less in the summer. :)
Show threadRussetAppleJan 1, 2023
@snarkysteff A Happy New Year ! Wanted to thank you for milk powder tip which has now contributed to 2 great sourdough batches over Christmas Think it helps bread from staling quickly as well as improving texture.
Show threadSteffani CameronJan 1, 2023

@RussetApple Woohoo! That's excellent. :) I also get similar results by using the whey leftover from making ricotta and yogurt -- simply swap out all the water and, if it's ricotta way, adjust the salt level a tiny bit.

I'm tempted to add milk powder to whey-based bread and see how it goes too! :D happy new year to you too!

Show threadDustinDec 19, 2022
@snarkysteff This is the second sourdough post that I seen talking about adding milk powder... Mind sharing what the milk powder addition is for?
Show threadSteffani CameronDec 19, 2022
@Dustwin There's a link to an article in the first post, with the unbaked dough, that explains why bakers use it in a variety of things. In bread, it adds natural sugar and protein, both of which help gluten do its thing.
Show threadDustinDec 19, 2022
@snarkysteff oh, interesting. Thank you for sharing 😀
Show threadJN Ramos, MDDec 18, 2022
@snarkysteff Wow! Looks amazing.
Show threadSteffani CameronDec 18, 2022
@JnRamos fingers crossed!!
Show threadZoydDec 19, 2022
@snarkysteff Looks good so far. I can't see how milk powder wouldn't do anything but make it better. At the very least it adds a bit more protein.
Show threadJess the Dessert GeekDec 19, 2022
@snarkysteff Hope it bakes up awesomely!
Show threadSteffani CameronDec 19, 2022
@DessertGeek me too, Jess! Thanks!
Show threadMiss604Dec 19, 2022
@snarkysteff There is a tag for you! #BreadPosting 🥖
Show threadSteffani CameronDec 19, 2022
@Miss604 actually, it has the least followers! Only 23 tags this week. Sourdough and bread both had over 120. :)
Show threadMiss604Dec 19, 2022
@snarkysteff there’s no limit 😎