What does whole milk powder do to your bread? | Foodgeek Baking

Adding whole milk powder to bread dough is not a new thing, but what does it do. Does it change the dough or the fermentation? What does it do to the crust and the crumb?
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#wholemilkpowder #sourdoughbread #experimenttime

[@fletchoid]

Another excellent academic presentation from the Danish Institute of Advanced Sourdough Research. Presented by Dr. Sune, PhDough.

[@katherinemaas6712]

REALLY interesting! I've been making and selling my bread as a fundraiser for an organization I'm part of, so I've had a pretty wide audience. The only criticism I've had was from one woman in her 90s who doesn't like the chewy crust. So this experiment has me thinking about adding milk powder when I'm baking for elder folks. Really looking forward to the skim milk powder experiment, too. And consider yourself encouraged to do another experiment with liquid milk, too!

[@Jahloveipraise]

Great video! Can’t wait to see the video comparing the milk powders!

[@hersheyqueenlisa]

Super cool experiment! I’ve been making my bread with whole milk in it for the last couple of years because my husband prefers a softer bread. Now I’m anxious to give buttermilk powder and non-fat powder a try. Thanks for the inspiration, and keep up the great work!

[@damianrhea8875]

Thank you! I’ve been using milk in lieu of water in my bread, even sourdough, for added nutrition and calories. I always wonder why my bread tastes good but very different. Now I know why.

[@Eternal-Security]

Love these experiments. Awesome job as usual.

[@Johngaltsghost]

Thanks for sharing - very thorough analysis!

[@GlassArtist07]

Nice bit of information - enhancing my education on some of the finer details of sourdough bread! Thanks Sune!

[@gabycantos7180]

wow i love your channel!! this is exactly what i was looking for. youre awesome keep it up!

[@bethotoole6569]

Thanks for doing this,,,, very interesting!

[@JohnLumpp]

Bravo, Sune! Very interesting test!

[@johnc3826]

Fascinating experiment! Thank you. When baking bread for an older audience, a softer crust is important. So this is a great tool to know. Have you considered to do a similar experiment with malted barley flour as an addition to a loaf?

[@55418und]

I like this approach. Interesting..

[@whalhoward1970]

Thanks for technique. Have been looking for a sourdough recipe with a softer crust.

[@facturasceliem4508]

Keep baking and doing experiments. I love your videos.

[@rumtastic5378]

I really enjoy your videos. I am always looking forward to your experiment videos, as you always learn something. Thanks for all the efforts!

[@Foodgeek]

Thank you very much!

[@vaazig]

This is great to know. I look forward to the milk powder comparison. Interesting that the brioche smell was there. It must be as you say. I made a shokupan with very little butter, but entirely with milk and it was super soft and still smelled and tasted like a brioche. I thought it was the little butter I added in action.

[@cileft011]

this is so helpful! i'd be interested in a similar experiment with japanese/asian milk breads since that's the application i see it most often in

[@gregargo1898]

exactly what I was looking for. I was out of milk; needed bread. Had some thought it might work... you verified it. T.Y Chef!

[@hbinjapan]

Great Experiment. Results not a huge "Surpise". Living in Japan I make quite a lot of 'Shokupan' style breads as well (regular and sourdough starter-fermented), sometimes with 'Yudane'. They usually have 5% powdered milk in them, which, as you noted, adds to the crust. I'm going to try an experiment mixing in cottage cheese (after whizzing out the lumps), or you could do!

[@timmienorrie]

Very, very interesting.

[@simmuns]

In the UK, Milk Bread has been a regular variation of the standard loaf since the 1860s. Noted for being soft, it’s available from bakers and supermarkets.

[@skepticalmom2948]

I will definitely try this. When I make my families old milk bread recipe it always has a soft crust. I am interested in using this with the sour dough recipe.

[@fum00A]

You read my mind. That was the next thing I was going to try with my sourdough recipe. I think I will go with the 15% value and see how that turns out.

[@stevebliss8318]

Have you checked the temperature of your cast iron pan when baking. I find that using a lodge enameled pan it drops about 50 degrees Fahrenheit during the first 20 minutes baking (I assume it actually loses more initially and recovers some by 20 minutes). Anyway that might affect initial baking cycle as you described in the video. I tend to put the cover in the oven when making multiple loaves and make sure it is back up to temperature before starting the second loaf. I check with an infrared thermometer.

[@MrDCrosswell]

When using whole milk powder, it's important to add the weight to the flour figure. This realigns everything else in your formula, like yeast, if you use it, and you lose no volume. What I usually do is work out my milk powder figure off the weight of the water: 1/7 weight of water will give you an accurate milk equivalent, and whisk it into the water.

[@zoganagawat]

Many thanks for doing all the experiments so we learn and skip our experiments. Could you share about your day preparing for the experiments and doing the tests? I guess for a 4 bread experiment would take up a full 5-6 hours work over a whole day?

[@phuongpham-of2fb]

Thank you. I used milk powder with my all wheat bread baking in the bread machine just never think about sourdough. I am a beginner and haven't get to 100% hard red or white wheat sourdough yet. I will keep that in mind. I just love the sourdough taste so not sure if adding milk will make it less tasty. Will try to see if everyone likes with milk powder.

[@superfoodsmoothies]

Very interesting! Will you be trying it in a sandwich loaf video? Also another idea for an experiment, is there any difference in the bread at different bulk fermentation temperatures? Many people bulk at 25c . It would be interesting to compare it to 27c and 30c (which I believe is your temperature in the proofer)

[@staceyhelley3806]

I use non-fat milk powder (about 5%) and it does make a soft crumb. I am eager to see your experiment. I found that with buttermilk powder my loaf didn't lift. I suspect something is at play beyond fat. Lactic acid? Guessing. . . Thank you for doing the experiment. I learn so much from your videos.

[@cyndifoore7743]

How was the buttermilk flavor? I tried a long fermentation with my favorite amber beer and was surprised with the flavor, wasn’t as good as I was expecting.

[@staceyhelley3806]

@@cyndifoore7743 Same, the flavor wasn't. . . it competed with the "sour" of the starter. The texture was kind of mealy, which made me think it was a lactic acid thing. Interesting about the beer.

[@misterdubity3073]

As soon as you said "All together now", I thought of that lyric before you cut to that clip. I notice that the side by side baking technique forces a slight tilting of the peel counterclockwise since the half baked loaf is a bit in the way. Time ? for a more narrow peel that is no wider than the Challenger dutch oven?? In one of the earlier videos the dough slid all the way to the left, but then the learning curve kicked in quickly.

[@aconsideredmoment]

That was great! We look forward to the nonfat experiment. However, it looks like all of the experiments graduated to recipes.

[@ginaf1683]

I'll be curious to see if there is any (if at all) difference with varying milk powders like others here. That was interesting for sure!

[@foonlam7134]

I like the texture of the 10 and 15 pct more.

[@MisplacedAmerican]

Very interesting experiment, I expected a different outcome

[@pmagsaibot]

What a great video!! Regarding experiments, it would be very interesting how hydration affects the percentage of rise that you should aim for… we already know 80% ish water -> 25-50% rise but what Happens if you go to an 70% hydration suddenly you get better results with 100% rise… In any case very happy to learn from all your valuable experiments that you are doing…

[@andreapin9233]

He has done this experiment in the past.check his previous videos

[@greyspoke2522]

It would be interesting to see the difference between using whole milk powder and skimmed milk powder (the latter is much more readily available, so I use it together with butter to make a soft loaf).

[@oicfas4523]

I'd be interested in seeing nonfat milk powder VS. Whole milk powder too. I bought some for baking dinner rolls and went with nonfat to follow the recipe, but really wanted to get whole milk powder since I thought it would be richer.

[@cyndifoore7743]

are you going to have a comparison with potato bread? I think that would be cool and do it with the milk powder too. Sounds yummy.

[@rentregagnant]

Hi Sune! Thanks so much for taking a scientific approach to sourdough - such a refreshing change from all the others who show their unrepeatable bakes - your approach is so much more useful to me. Such a great channel and I've got to say your English is really top notch! Not criticising here but just a small point - when you say "I score the dough..." [ 10:00 ], I think most native English speakers would say "I score the loaf" or [ 10:40 ] "I move the first dough to the side." Again, we would normally say "I move the first loaf to the side." This is because dough is usually unformed but as soon as you form it into a specific shape - loaf or baguette or whatever - it's 'bye-bye, dough!' and 'hello. loaf!' Please don't think I'm a nit-picker - it's just that your English is so spot-on that I thought might appreciate the pointer. Keep baking and thanks again for all your great advice!

[@Foodgeek]

My logic is that it's a dough until it's actually a bread (or load), but I'll take your comments to heart 😊

[@rentregagnant]

@@Foodgeek Sometimes English seems like a logic-free zone, Sune... or at least, to have a logic all of its own! Don't you worry, I'll be watching no matter what you call it.

[@amandabrush4677]

I watch a number of cooking and baking channels whose commentaries are in languages which I will never know (Russian, Armenian). I can learn from all of them because when we get to the kitchen, somehow things all even out. I do appreciate Sune's commentaries in English because his measuring systems are so precise I need to understand them well. He got me making sourdough again and I am thankful he does the experiments so I do not have to court disasters!

[@rentregagnant]

@@amandabrush4677 Absolutely! A hero!

[@debeloeber1239]

I’m a native English speaker and find his use of ‘dough’ is fine. Even if there are some quirks with English-it is endearing! Thanks for all you do Sune!

[@gabila100]

Hi, can you please do a bread comparison video between coffee, stout beer and dark rum (water with dark rum). Thank you

[@lbazemore585]

I would like to know which of these various recipes molds faster under, say a 75 degree temperature. Does added milk sugar draw bacteria more quickly?

[@edasmorante]

Interesting experiment! Please, another with different types of fat.

[@julie55hope]

That was good! I plan to try adding milk powder too. I have whole milk and buttermilk powders I can try. Thanks Sune!! 😋 your videos always help me and encourage me to keep wanting to experiment with recipes.

[@djmanfly]

My OCD kicks in 🥺 when you have flipped the 10% bread slice the Wrong way😁🤣

[@dubindam27]

Hello, did you ever try to add in your dough keffir?😉

[@mattymattffs]

Have you experimented with adding water more slowly as mentioned in the most recent bread code video?

[@gattamom]

Can you brush the exterior with milk to get the flavor?

[@m4rvinmartian]

*Is the 15% an addition or substitution? If addition, do you offset with moisture?*

[@dylanbeschoner]

Sune, your shirt is missing an "r" in "Surprise"! Fun experiment

[@-Mitra-]

Ah, indeed 😁 But I love his T-shirt anyway and want smth like that, but in a womanish cut 🤭

[@donaldbear5200]

Will you also do a Buttermilk powder version? Please?

[@simplybeautifulsourdough8920]

My question is: Do you prefer the sourdough bread with or without milk powder of any kind?

[@SerpenTRyder]

Would adding the amount of milk instead of powder have the same result (i.e. 100ml milk instead of 10gr milk powder, just eyeballing it, I'm not sure)?

[@melaneemortensen3971]

Another aspect is time of freshness of the loaves under exact variables. Powdered milk keeps it fresh longer I believe you will find.

[@mark98070]

Interesting, That my one issue with making a sourdough bread, By day three or four I have to discard what hasn't been eaten

[@lbazemore585]

I make a 2 loaf weight banneton and cut it in half after cooling. I freeze half and eat the second half within a week. It is kept in a ziplock bag on the counter. I have never had an issue with spoilage or mold. I live on the coast in N. California. If you quarter your loaf or slice and freeze it, you will not need to toss it.

[@mark98070]

@@lbazemore585 I'm gonna try this. Also will add the powered milk. Thanks for your reply. I live in Northwest Florida where it can get pretty humid.

[@sheilam4964]

👍👍👍👍👍

[@misterdubity3073]

When a quantity of milk powder is defined for Baker's percentage, is it based on the weight of what the original liquid milk would have been rather than the actual weight of the powder?

[@laurierappl4549]

At last, something else to do with this container of buttermilk powder I bought to make the laborious Momofuku Crack Pie. Thank you! Paid too much for this at Whole Foods when I only needed a small amount and have been hoping to find a way to use up the rest.

[@acaryadasa]

Please do a liquid milk addition experiment, substituting none, some, some more, and all the water with milk.

[@acaryadasa]

NB, Milk is 87% water.

[@acaryadasa]

I have also heard that boiling your milk (and cooling of course) before adding, denatures the proteins that might interfere with gluten development.

[@sensetaste7716]

Nice experiment, the milk powder you are using contains 1,25% of salt that means that the recipe with 15% of milk powder you are adding a extra 0,62 gram of salt that's almost 10% of the total salt weight extra. That could be of influence in your recipe, taste and flavour.

[@Foodgeek]

The one on the thumbnail isn't the one I put in the dough. That was chosen because it would look good on a thumbnail :) The one I used only had in the bread only has milk in it, nothing else :)

[@seventian6117]

I had a hard time slicing the bread until adding 0.5%-1% oil.

[@dellabautista2707]

Interested in seeing bread made with 3.25% milkfat buttermilk and whole milk.

[@richmay3929]

At 12:25 you forgot to dub in your interpretation with each slice :)

[@SOAPFREAK1967]

Sune, thank you for the experiments so we don’t have to!

[@morganbartholomew2892]

Make bread with extra gluten, like 50% gluten.

[@vladimirsvacko7967]

I had about 180g dry milk left. By the way, lasts forever. Now I know what to do with it. Interesting consistency, I was able to add up to 850ml of water.