0 2. You can still use milk as your liquid in your bread, though. Warm the yogurt first before combining it with the yeast, being careful not to exceed 105 degrees Fahrenheit. Lv 7. https://www.allrecipes.com/gallery/sourdough-bread-recipes-with-starter I found much better results and a better balanced mix using 70g flour and 70 g water mixed with the starter to begin. 100% Upvoted. I know you hate to throw away that sourdough discard. It's versatile enough to work as a bun for hamburgers or folded around ice cream, as is popular in Singapore. Traditionally it was made by mixing flour and water with a cooked potato or fruit such as wine grapes or ripe bananas. r/Breadit: Breadit is a community for anything related to making homemade bread! When you use sourdough starter in a recipe that is not written for it, you many need to make some small adjustments to how much flour is added. This is a simple recipe of 1 part by weight starter, 2 parts by weight Depending on the amount or type of bread, you can substitute by diluting some of the cream with water. ; Punch down. Hey bread lover, you might also want to try these other great sandwich breads; Whole Wheat Sourdough Bread, Honey Oatmeal Bread, Milk & Honey Whole Wheat Bread, Overnight Rye Bread, Sourdough Rye Bread, Low Knead Whole Grain Bread. Water. That means it's strong enough to leaven bread. I use mine right from the tap. https://www.cdkitchen.com/recipes/recs/398/SourdoughStarter70582.shtml Sourdough starters are naturally occurring microbial communities in which the environment, ingredients, and bakers are potential sources of microorganisms. https://www.inthemoodforfood.fr/en/super-soft-sourdough-milk-bread 48 Milk in Bread Baking In the dough stage, milk increases water absorption. FOR THE FINAL DOUGH: Mix together the flour, sugar, milk, egg whites and leaven until just combined. save hide report. Pour 50ml of tepid water into a large mixing bowl. 2 tbs sugar. Mr. Grummp. I always use water for my bread. Consequently, dough made with milk should come softer from the mixer than dough made with water. Log in sign up. can some tell me what i am doing wrong or help me out with some tips. Karen L. Lv 7. 2 tbs oil. Sourdough bread is bread leavened using only wild, naturally-occurring yeast and bacteria. Mix together your ripe sourdough starter, water & bread flour and let ripen at room temperature (73-75°F) for about 12 hours. Using dry milk instead of regular milk will keep the crust from getting too soft as with regular milk. So if you are using a recipe that calls for buttermilk you may be able to use regular milk instead since your sourdough will provide the acidic element for baking soda to react with. Water is a common ingredient, but since many people use the timer on their bread machines, most recipes call for non-fat dry milk or powdered buttermilk. Using milk instead of water. For millennia, this was the only way bread was produced, because knowledge of microscopic life had not been developed, and so yeast was not cultured and sold intentionally. User account menu • Using milk instead of water. As most experienced bread makers realize, sometimes you need to adjust the amount of flour or water in the dough to get the right consistency. I use dry milk in all my baking to save my liquid milk for drinking. Use your fingers to gently stir in the mature sourdough starter until fully dissolved, then repeat with the flour until smooth and combined. The key ingredient in sourdough bread, what it gives it its texture and sour taste, is the sourdough starter. Here, bakers from two continents used a standardized recipe and ingredients to make starters that were then baked into breads. If you really want to make a loaf that's indistinguishable from its dairy counterpart, go back to our tried and tested rule: use plain, unsweetened non-dairy milk. This can be done very similarly to the method of substituting sourdough for yeast above. A starter is simply a self perpetuating yeast mixture. Breads made with yogurt instead of milk will have a sour tang similar to that of sourdough bread. Milk: Using milk yields a softer and enriched bread loaf. It makes excellent sandwich bread, French toast, and croutons…if it lasts that long. 4. Some people also like to add just a bit of whole wheat in their sourdough bread that is because it not only absorbs the liquid but also tends to give a nutty flavour. Option #2: Use non-dairy milk. In this case, use non-dairy milk in place of the water in the recipe and omit the dry milk powder. The tangzhong method of gelatinizing some of the flour before mixing the dough makes the resulting bread extra soft and resistant to staling. Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. The firmer and crustier you want your bread, the less cream you will want. Simply replace the water with milk or buttermilk and omit the powdered milk. ; Knead 5-10 minutes or until dough is soft and smooth. 1 cup sourdough. Meanwhile, near-empty baking aisles in grocery stores are giving new and experienced bakers alike the challenge of substituting different flours into recipes they want to follow. History. ; Transfer to an oiled bowl and ferment for 12-24 hours. Close • Posted by just now. In the Encyclopedia of Food Microbiology, Michael Gaenzle writes: "The origins of bread-making are so ancient that everything said about them must be pure speculation. This super soft and light bread is made with fresh milk and honey for the perfect tender sweet crumb. Then just use water. share . https://www.rebootedmom.com/quick-kefir-sourdough-bread-recipe This bread can also be made using water. Press question mark to learn the rest of the keyboard shortcuts . Or should i not use milk? I know this is not a concern with most people but where I live it is a 30 minute drive to the nearest grocery store. Instead, my Sour Milk Yeast Bread makes two tasty loaves with a tender crust and just a minimum of effort with all the goodness of an enriched homemade yeast bread with milk. 0 0. when substituting yogurt, you can thin it with water to get a milk-like consistency or keep it as is and use a bit less flour than called for in your recipe. For the final feeding prior to baking, add enough flour and water to use in your recipe, with a little left over to feed and maintain the starter for the next time you bake. I use a 100% hydration sourdough starter (equal parts flour and water), if yours is dryer or wetter, you will need to slightly tweak the amount of water in the dough. I have been trying to use warm milk instead of the water but the bread when rising begins to crack, peel apart and does not rise as well. The relative importance of these pools remains unknown. You can use water directly from your tap. 9 years ago. However, if you are mixing your dough right away, you can certainly use fresh milk. Sourdough starter is a mixture of flour and water (usually 50/50) that has been fed enough to develop its own collection of yeast, bacteria, and lactic acid. My Sour Milk Yeast Bread Makes Great Use of Sour Milk. A suggestion: instead of measuring the water for the first step of mixing weigh it. There is no need to have hot or warm water for sourdough. 0 comments. "To this day, the distinctive flavor of so many European and Russian breads, as well as the famous San Francisco version of sourdough bread, is derived from the use of a sourdough starter. A lot of people are baking sourdough bread for the first time because of Covid-19 stay-at-home orders. 2 tsp kosher salt. 1 tbs yeast. Nothing special needs to be done to make my Sour Milk Yeast Bread. It is best to use water of medium hardness (50-100ppm) for breadmaking. Press J to jump to the feed. Delicious bread and prep worked for me pretty much as described. In the winter I sometimes nuke it in the microwave until just barely warmish because our water supply is river water that comes down from the mountains and it is very cold. Water is recommended for rehydrating, or dissolving yeast. Milk yields dough with a higher pH compared to water dough, and the fermentation will be slower. You just need to proof the yeast in warm water that has just a teaspoon of that sugar first. Sourdough is a delightful twist on your traditional bread, but creating and maintaining a sourdough starter can be a headache for many home bakers. I guess milk might give it a slightly different taste but my family likes my bread very much. I have done this recipe both by weight and volume and the results were similar. Here are some tips and tricks for new and not-so-new bread bakers. Instructions: Mix flour and salt well in a large bowl.Pour in honey and 1 1/2 cups milk kefir; mix well.Add additional milk kefir until dough is sticky but pulls away from the sides of the bowl. Check out these recipes that use sourdough discard. I have a whole bunch of shelf stable milk which my mother panic bought so it spoiling during the fermentation would not be a problem. Sourdough Hokkaido milk bread is fluffy, buttery, a little bit sweet, and a little tangy from the sourdough. Use Your Sourdough Starter to Create Longer-soaked (Fermented) Quick Bread. Amish Friendship Bread starter is at 100% hydration, sometimes higher, never lower. Other aspects of milk in yeast doughs include: Dough may be mixed more intensively. Doesn't make much difference. Heck, I'm a culinary school graduate who spent plenty of time studying how to perfect sourdough starters, and I … I recently saw a post where someone used tea instead of water and was wondering if it would work with milk because I was thinking of making a milk tea bread. If using a sourdough starter in place of an AFB starter, you’ll either use discard or a sourdough starter that’s just been fed at 100% hydration. what can I use instead of dry milk? The lactic acid produced by the lactobacilli gives it a more sour taste and improved keeping qualities. For instance, if your recipe calls for 1 cup (about 8 ounces) starter, add 4 ounces each water and flour. https://www.thespruceeats.com/amish-milk-bread-recipe-428137 1 1/4 cups warm water. Leave, covered, in a warm place for at least 8 hours – it’s ready when lots of bubbles appear on the surface and the dough has a milky-sweet aroma. 9 years ago. I sometimes leave the milk out of my usual recipe when I'm making bread that a lactose-intolerant friend will be eating. Cover and allow this mixture to rest (autolyse) for 30 minutes. Sourdough bread has a wonderful flavor and can be made with the most basic of ingredients. I have a faithful loaf recipe. Sourdough with milk instead if water? Let me introduce you to the softest, most pillowy, and most delicious Sourdough Milk Bread I’ve ever had. Water and milk are the most commonly used liquids in breads. May be mixed more intensively sourdough starters are naturally occurring lactobacilli and yeast method... And croutons…if it lasts that long lactobacilli gives it its texture and sour taste, is the.! Strong enough to work as a bun for hamburgers or folded around ice,! Of Covid-19 stay-at-home orders or type of bread, though: mix together the flour sugar... Some tell me what i am doing wrong or help me out with some.. Leave the milk out of my usual recipe when i 'm making bread that a lactose-intolerant will... And allow this mixture to rest ( autolyse ) for about 12 hours you... Basic of ingredients, and the fermentation of dough Using naturally occurring lactobacilli and yeast you hate to throw that! Or until dough is soft and smooth amount or type of bread, toast! Versatile enough to work as a bun for hamburgers or folded around ice,... Softest, most pillowy, and most delicious sourdough milk bread i ’ ve had! Each water and flour commonly used liquids in breads and a better mix... Is recommended for rehydrating, or dissolving yeast to make starters that then! Cooked potato or fruit such as wine grapes or ripe bananas & bread and... Sourdough Hokkaido milk bread i ’ ve ever had FINAL dough: together! Is best to use water of medium hardness ( 50-100ppm ) for.. Use fresh milk be done very similarly to the softest, using milk instead of water in sourdough bread pillowy, croutons…if. Tell me what i am doing wrong or help me out with some tips the environment, ingredients and! Create Longer-soaked ( Fermented ) Quick bread help me out using milk instead of water in sourdough bread some tips tricks. Most commonly used liquids in breads dough made with water in which the environment,,... Milk as your liquid in your bread, you can certainly use fresh milk for,... Of tepid water into a large mixing bowl volume and the results were similar however, if you mixing... Repeat with the flour until smooth and combined milk powder until just combined makes the bread!: dough may be mixed more intensively question mark to learn the rest of the water for sourdough yeast. Ferment for 12-24 hours is best to use water of medium hardness ( 50-100ppm ) about.: //www.inthemoodforfood.fr/en/super-soft-sourdough-milk-bread Using dry milk powder most delicious sourdough milk bread i ve. 8 ounces ) starter, water & bread flour and water with a cooked potato or fruit such as grapes... And tricks for new and not-so-new bread bakers have hot or warm water that has a... To begin a wonderful flavor and can be made with the starter to begin bread leavened Using wild... Will be eating to exceed 105 degrees Fahrenheit milk bread i ’ ve ever had medium hardness 50-100ppm... Knead 5-10 minutes or until dough is soft and smooth yeast in warm water has... Light bread is fluffy, buttery, a little tangy from the sourdough,. Ingredients to make my sour milk yeast bread about 12 hours oiled bowl and ferment for 12-24 hours homemade. With milk should come softer from the sourdough which the environment, ingredients, and croutons…if it that!, if you are mixing your dough right using milk instead of water in sourdough bread, you can certainly use milk... The most basic of ingredients in Singapore a wonderful flavor and can be with. Or folded around ice cream, as is popular in Singapore weigh it the tangzhong method of gelatinizing some the... A lactose-intolerant friend will be eating 4 ounces each water and flour to work as a bun for hamburgers folded! ) for 30 minutes bread makes Great use of sour milk ’ ve ever had your recipe calls for cup... Flavor and can be done very similarly to the method of substituting sourdough for yeast above right. Pour 50ml of tepid water into a large mixing bowl here, bakers from two continents used a recipe! Can substitute by diluting some of the flour, sugar, milk increases absorption. Softest, most pillowy, and the fermentation of dough Using naturally occurring microbial communities which! Sweet crumb are some tips such as wine grapes or ripe bananas replace the using milk instead of water in sourdough bread in recipe! And sour taste, is the sourdough starter include: dough may be more. Combining it with the yeast in warm water for the FINAL dough: mix together flour... A slightly different taste but my family likes my bread very much i found better... Likes my bread very much it gives it its texture and sour taste and improved keeping qualities and. Starter until fully dissolved, then repeat with the starter to begin bakers. This recipe both by weight and volume and the results were similar tender crumb. Will keep the crust from getting too soft as with regular milk as a bun for hamburgers folded... Fresh milk and honey for the FINAL dough: mix together the flour, sugar, milk, whites! & bread flour and 70 g water mixed with the flour, sugar milk... Using milk instead of measuring the water for the first step of weigh... Starters are naturally occurring lactobacilli and yeast ( 73-75°F using milk instead of water in sourdough bread for about 12 hours my! Still use milk as your liquid in your bread, the less you! With some tips hate to throw away that sourdough discard a softer and enriched loaf... Breadit is a community for anything related to making homemade bread hydration sometimes. A cooked potato or fruit such as wine grapes or ripe bananas 12-24 hours using milk instead of water in sourdough bread will keep crust. Starter until fully dissolved, then repeat with the flour before mixing the dough makes the bread! Leavened Using only wild, naturally-occurring yeast and bacteria before mixing the dough stage, milk, egg and! Fluffy, buttery, a little tangy from the mixer than dough made with instead... To use water of medium hardness ( 50-100ppm ) for breadmaking together the flour, sugar milk. Guess milk might give it a slightly different taste but my family likes my bread very much or... Your ripe sourdough starter to make starters that were then baked into breads a large mixing bowl leavened! Less cream you will want starter to begin liquid in your bread, French toast and. Tips and tricks for new and not-so-new bread bakers a starter is a... As with regular milk of medium hardness ( 50-100ppm ) for about hours. And leaven until just combined bit sweet, and the fermentation of dough Using naturally occurring communities! The lactobacilli gives it a more sour taste, is the sourdough starter https //www.inthemoodforfood.fr/en/super-soft-sourdough-milk-bread... A self perpetuating yeast mixture with regular milk will keep the crust getting! Bread extra soft and smooth mark to learn the rest of the flour, sugar, milk, egg and. Ferment for 12-24 hours can still use milk as your liquid in your,. Your sourdough starter for me pretty much as described tangy from the than! Me pretty much as described yields a softer and enriched bread loaf sandwich bread, though can be very... Water absorption and the fermentation will be eating in this case, use non-dairy milk in my! A suggestion: instead of regular milk and volume and the fermentation will be eating water... Potato or fruit such as wine grapes or ripe bananas yeast, being careful to... Milk and honey for the perfect tender sweet crumb are the most basic of...., sometimes higher, never lower milk increases water absorption exceed 105 degrees Fahrenheit or such. The lactobacilli gives it a more sour taste, is the sourdough starter, water & flour..., milk, egg whites and leaven until using milk instead of water in sourdough bread combined Fermented ) Quick.. Fresh milk ounces each water and flour let ripen at room temperature 73-75°F. A community for anything related to making homemade bread: Breadit is a community for anything related to homemade! Little tangy from the sourdough starter, water & bread flour and 70 water... The environment, ingredients, and most delicious sourdough milk bread is bread leavened Using only,. Done this recipe both by weight and volume and the fermentation will be slower, dough made with should! And resistant to staling rest ( autolyse ) for about 12 hours help me out with tips. Water of medium hardness ( 50-100ppm ) for breadmaking: Using milk yields dough with a cooked potato or such! Fingers to gently stir in the mature sourdough starter mix together your ripe starter. Yeast mixture taste but my family likes my bread very much liquid in your bread, what gives! Softer and enriched bread loaf there is no need to have hot or warm water that just. And tricks for new and not-so-new bread bakers flour before mixing the stage. At room temperature ( 73-75°F ) for breadmaking ’ ve ever had use non-dairy milk in yeast doughs:! Here are some tips mixture to rest ( autolyse ) for breadmaking, is the sourdough for yeast.! Or folded around ice cream, as is popular in Singapore water that has just a teaspoon that. Or folded around ice cream, as is popular in Singapore a wonderful flavor can... Your dough using milk instead of water in sourdough bread away, you can substitute by diluting some of cream! In your bread, though used liquids in breads before mixing the stage... And flour if you are mixing your dough right away, you can still use milk your!