How Much Milk Should I add if I Already Have Butter and Sugar in my Recipe?
I am trying to create a sourdough sandwich bread loaf recipe using baker's percentages and I want to replace some of the water for milk. However, I have no idea if it will be too soft or not at the percentage listed below. Is that percentage just right or would I need to decrease or increase it a bit? and I would love any feedback when using milk. I am not using high-heat milk powder, though. Instead, I am scalding the milk before putting it in my recipe. I am also using King Arthur's All-Purpose flour. Here are the following percentages:
- Water: 31%
- Whole Milk: 25%
- Butter: 12%
- Brown Sugar: 2%
- Starter: 10% (100% hydration)
- Salt: 1.7%
If I missed anything that anyone needed in order to help further I apologize. Thank you for your help in advanced!
Best Answer
This is impossible to answer. The minimum amount of milk to add is zero, the maximum amount is as much as you can work with the bread without the dough turning into a liquid batter. Between these two extremes, it is all up to personal taste. The only criteria you suggested was "if it will be too soft" - but one person's too soft is another's too hard. The only way you can do is bake it and decide how it relates to your personal taste.
Pictures about "How Much Milk Should I add if I Already Have Butter and Sugar in my Recipe?"
How do you fix mixed sugar and butter?
If creamed too long the mixture will turn white and, if you use it, will give your baked goods a dense, almost gluey, texture. So, don't leave your mixer unattended and keep an eye on the mixture so you can see when it's ready. Unfortunately, there isn't a way to correct over-creamed butter and sugar.What does adding milk to a recipe do?
Milk is a nutrient-rich white fluid secreted from the mammary glands of female mammals. In baking, it moistens batter or dough, and adds protein, color and flavor to baked goods. The most common form of milk in baking is non-fat dry milk (NFDM), which is dehydrated skim milk.What happens if you add too much milk to a cake?
The ratio of wet to dry ingredients determines a cake's moisture level. If there's simply too much flour and not enough butter, a cake will taste dry. On the other hand, if there's too much milk and not enough flour, a cake will taste too wet.What does adding more milk do to cookies?
Though your tongue can pick up the full-bodied taste of the cookie eventually, the milk quickens this process, and makes sure your tongue receives an even cookie coating. Without it, the cookie may be a little more gritty. Milk also helps mellow out the vigor of the sweet cookie flavor.The Science of MILK (Is It Really Good For You?) | Acne, Cancer, Bodyfat...
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Tony Flood, Monstera, Mikhail Nilov, Taryn Elliott