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 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 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 Cameron

@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.

Dec 19, 2022 at 5:20pmWeb
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.