I made a sourdough loaf the other day with milk and butter instead of water, and it took an age for it to do anything after the first prove. Stuck it in the fridge for nearly 48 hours and it barely rose in the tin. Gutted. Baked it anyway, it is squat but it is fantastic!
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my top tips include no more than fifty percent milk and if you increase the fat content, also prebloom the yeast
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Noted - the yeast was pretty active, will try a 50/50 blend next time. It's more like a conventional loaf of bread but with the inner texture of a sourdough, if that makes sense.
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Replying to @misterjk
Yeah that sounds about right. Milk proteins will produce a more traditional crust. I gave up with the sourdough starter mostly because we don't get through the bread fast enough to warrant it. Instead I now mostly just make yeasted stuff.

Jul 21, 2020 ยท 7:16 AM UTC