Steffani CameronDec 18, 2022

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
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 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 threadRussetApple
@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.
Dec 19, 2022 at 6:56amWeb
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!