Mike Avery wrote:
> On 1 Jan 2004 at 10:11, Dee Randall wrote:
>
>
>>>Scald the milk and let cool until warm (110F).>
>>
>>I heard on one of the cooking shows that scalding milk is no longer
>>necessary, as all milk now is pasteurized. I suppose one has to still
>>keep it in the recipe for those in the country who are taking their
>>milk right from the barn or buying it locally from the neighbors'
>>barns.
>
>
> And I was told that pasteurization doesn't denature the critical
> enzymes. Laurel Robertson (of "Breads from Laurel's Kitchen" fame)
> suggests that dehydrated milk be reconstituted, and then scalded.
> Some here have said when the scald the milk, they get a better rise.
>
> Mike

Greenstein has stated that scalding is no longer necessary today. I can
live with his statements, and do, with great results.

--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener