Bread recipe question

16 years ago

I'm thinking of trying a bread recipe. Its from Levy's book but I don't have powdered milk and am frankly buying stuff and using a tiny bit and throwing the rest out. As far as I know I will never use powdered milk for anything else.

She says if not using the dry milk "you can replace 1 cup of the water with 1 cup milk scalded and cooked to lukewarm.

So.......the dry milk is part of the second step Flour mixture and Dough. The water is part of the first step, the Sponge step

So.......? There doesn't need to be a milk product in the second step?

I do have the powdered cultured buttermilk. I opened it a far while ago (months) but I just checked it and its still nice and powdery. Should I just sub that 1 for 1 instead? WIll that change the flavor? She says this has a "yeasty full flavor" and I'm not sure if I want yeasty and sour? (Not even sure I want yeasty)

2)This is the Basic Soft White Sandwich Loaf (I LOVE TOAST)

Uses all unbleached all purpose flour. 2.25 cups + 2.5 tbls for the sponge and 2 cups + 3 tbls for the second step

Can I substitute a cup of whole wheat flour of some kind to make it a little bit more health friendly? Maybe I should just try it in its original form first?

What if I used bread flour?

Everytime I think I want to try making bread I look at recipes and feel like need a specialized degree or something.

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Comments (4)

lindac
16 years ago
Use the milk as directed in place of the water....ignore the dry in the second step.
She was just trying to save you money by using dry milk.
Linda C
annie1992
16 years ago
I agree, use the milk in place of the water and ignore the dry milk step. I'd definitely not replace it 1/1 with buttermilk powder, unless you want that particular flavor.

You can easily add a cup of wheat flour in place of white, I do it nearly always and in greater amounts. Bread flour is fine, if you have it, it's got a higher protein content and the gluten would help if you add the whole wheat flour.

I always try to make a loaf according to the recipe first and see how it comes out. If I like it, that's when I start playing with it, but subbing regular milk for dry milk isn't really a change, in my opinion.

Nah, no degree necessary. Bread is as simple as you want it to be and as difficult and complex as you make it. Start with basic bread and then when you're comfortable, branch out. It's all good and if you have a flop, so what? It'll make decent toast or bread crumbs and you're only out a bit of flour, yeast and milk.

Annie
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marys1000
Original Author
16 years ago
Thanks a lot!
One last question. In the original recipe, the starter without milk - Levy says you can let it develop from 1 to 24 hours, the longer the more flavor.
If I were to put the milk in the starter in place of water - I wouldn't think I would want something with a cup of milk hanging round for several hours. Yes or no? I don't think I would ever let the starter do that but I can see where it would be handy to do the starter before bed, and finish up after coming home from work the next day.
Ok, 2 last questions. The starter liquid is 1 3/4 cups - so with the other 3/4 cup water - would you proof the yeast(3/4 tsp)?(I not really used yeast much and never proofed it but I saw it done on the Food Channel)
annie1992
16 years ago
First, I don't proof yeast at all, I use so much of it that it never is outdated. I buy the big two pound package at Sam's Club, put half in the refrigerator and the other half in the freezer and it all gets used up in a few months.

As for the other question, I'd leave it set, even with milk. Grandma used to use sour milk to bake cakes, biscuits, etc. when I was a child, she'd never throw it out. You'll bake it and it'll be fine.

Annie

Bread recipe question

Comments (4)

lindac

annie1992

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Bread recipe question

Comments (4)

lindac

annie1992

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