bread recipe... why scald milk?
I have a favorite old German bread recipe that calls for scalding the milk before adding it to the dough ... why? I thought it might be that back then the milk was raw & it was a health issue but I have tried (using store bought pasteurized milk now)not scalding it & I don't think it turns out as well as when I do scald it! My imagination or is there a reason I'm not understanding?
This old recipe calls for three dough risings so I usually make it when our old wood-burning kitchen range is going in winter & I let the dough rise in the warming oven or by a south-facing window in the full sun. Recipe takes a bit of time but the result is worth it!
Just curious about whey the milk was scalded in the recipe?