Hi,
I am new to the forum of sourdough.com. I have been trying and baking bread for a while as well as trying to perfect my sourdough. I have a recipe that i use for making sourdough which includes,
1 1/4 cups warm water
1 cup sourdough
2 tsp kosher salt
2 tbs oil
1 tbs yeast
2 tbs sugar
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. can some tell me what i am doing wrong or help me out with some tips. Or should i not use milk? Is using the milk have to much sugar or fat or liquid when using. Im trying change it up but having some trouble. Please help.
thanks,
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Replies
Hello porterbakerof5,
There shouldn't be a problem using milk. Though you do have to remember that it does contain solids and some fat so that will change the chanrcteristics of your dough and you might have to add a little more to get the right consistency. I don't have a strong feel for how much more you might need just now but you could just experiment and add a tablespoon or two more and see how it goes. Not a lot to lose in the scheme of things.
Good luck with your projects.
Farinam
LAURENTIU has responded on facebook: I use not milk, but kefir from more than 1 year. Results are fine.
https://www.facebook.com/SourdoCompanion