Does scalding milk remove inhibitors of yeast growth or activity? Bread made with scalded milk seems to get a better rise.

 We do not scald milk before making bread and, in general, are delighted with the loft of our bread. Could it be even better???

Shirley Corriher, in her now-famous book Cookwise (Canada, UK), says research at Michigan State in the mid-1970s showed that a protein present in the whey of nonfat dry milk caused a reduction in the volume and a coarseness in the texture of bread. Subsequently, the effect was seen in fresh milk, as well. Heating the milk and holding it at 180°F to 190°F (82°C to 88°C) for several minutes appeared to reduce this effect.

Ms. Corriher says she thinks the amount of the rascally protein is really what matters, and has not noticed a decrease in the rise of her bread when using just a little milk in a recipe. But, to be on the safe side, she says, she intends to continue scalding fresh and even reconstituted dry milk for her own "peace of mind."

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