Thread: Who bakes bread?

Talking powdered milk, they have a special powdered milk made for baking. It processed differently than regular powdered milk and it makes a difference. You can get it on Amazon or from King Arthur.

Originally Posted by thebigspendur

Talking powdered milk, they have a special powdered milk made for baking. It processed differently than regular powdered milk and it makes a difference. You can get it on Amazon or from King Arthur.

That is good to know and news to me.

My mother loved lemon in pretty much anything. This looks interesting:

https://www.kingarthurbaking.com/rec...n-bread-recipe

I like the Saco brand buttermilk powder, for bread making. Both my local grocery stores carry it.

It also works well when making sausage.

Originally Posted by spazola

I like the Saco brand buttermilk powder, for bread making. Both my local grocery stores carry it.

It also works well when making sausage.

I've never used a powdered buttermilk in either baking or sausage making. I take regular powdered milk put it in a food processor and buzz it till it's almost like talc powder and I've never had any problems.

I may give that buttermilk a go, thanks for the tip.

Originally Posted by thebigspendur

Talking powdered milk, they have a special powdered milk made for baking. It processed differently than regular powdered milk and it makes a difference. You can get it on Amazon or from King Arthur.

I have worked in several different food factories and the process for making the product was the same just a different label.

I can see a different butter fat content in powdered milk but other than that it is powdered milk.

Relatively recently I learned at least here there is a minimum of fat in butter but not a maximum.

If you buy canned peas they are graded from 1-6. They can them and put them in the warehouse. The customer buys a certain grade and their label is put on it.

So long story short I can see some differences in grades but the process is the same. If yo find a trusted supplier with good grade product then support them but the label is not the final thing.

My dad worked for Green Giant and after they had canned enough for the company then they would label for all kinds of other companies. EXCEPT for cut Green Beans as they were cut diagonally. But corn, peas, asparagus, french cut green beans were all canned for others.

Here are two sourdough baking routines that result in fairly soft crust, without
sacrificing a soft, chewy crumb:

Both loaves came from the same dough batch, and were both baked in the same
cast iron baker, in the same oven: one at a constant 435F, lid On and OFF;
the other was baked for 18 minutes @ 475F (lid ON), then 18 minutes @ 425F (lid OFF).

At the end of the bake, the internal temperatures were about the same: 208-209F.

YMMV

Originally Posted by 32t

I have worked in several different food factories and the process for making the product was the same just a different label.

I can see a different butter fat content in powdered milk but other than that it is powdered milk.

Relatively recently I learned at least here there is a minimum of fat in butter but not a maximum.

If you buy canned peas they are graded from 1-6. They can them and put them in the warehouse. The customer buys a certain grade and their label is put on it.

So long story short I can see some differences in grades but the process is the same. If yo find a trusted supplier with good grade product then support them but the label is not the final thing.

Which label? I've only found a very few labels. The "real" stuff is processed at high temperature so enzymes in the milk which affect gluten development are destroyed.

It's called "Bakers Special Dry Milk Solids".

So what I am seeing the bakers special dry milk is what I would call either ultra high pasteurization or scalded to kill enzymes.

Standard pasteurized milk is not heated high enough to kill all of these enzymes.

Although I would be surprised if not all or most dried milk would be heated to those temperatures.