Timeline for For what culinary reason would a bread recipe choose skim milk?
Current License: CC BY-SA 4.0
5 events
| when toggle format | what | by | license | comment | |
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| Jul 23, 2020 at 7:39 | comment | added | LSchoon | @user2617804 The size of a loaf is determined by the amount (and shape of) the dough you use, not by the ingredients. | |
| Jul 23, 2020 at 2:05 | comment | added | user2617804 | A factor might how small loaves are in Japan. We make double loaf and it is something like only 10 cm by 7 cm | |
| Jul 23, 2020 at 2:02 | vote | accept | user2617804 | ||
| Jun 15, 2020 at 20:48 | comment | added | bob1 | I would think health related most likely - regular milk is about 2.5% - so a 250 ml cup contains about 6.25 ml of fats/oils, which is not enough to affect the crumb through fat content. Most bread recipes will contain about 30-50 ml of fat/oil for a 750 g loaf and you can vary this widely to get a softer crust and dough. However, the source of the fats/oils is a contentious issue - animal derived fats being seen as particularly bad health-wise by many people. | |
| Jun 15, 2020 at 7:07 | history | answered | LSchoon | CC BY-SA 4.0 |