My secret of scalded milk.

My secret for light breads and baking produce such as, scones, beignets, pancakes and many more, is my technique of using scalded milk. 

This simple scalding process makes hudge different in my cooking techniques, helps my doughs to rise better, resulting in lighter and springier breads and cakes or in any of my baking produce where milk is used.

In old days people was descalding the milk to kill the bacteria, but this days most of our milk is pasteurized. So there is no need to scalde the milk for that reason.

But there is another reason why we should scald our milk while we are using milk in our baking recipes.!

 
Scalded milk makes cakes, breads, buns and anything with natural sourdough or yeast fluffier and lighter.
The whey protein existing in the milk always will weakens and prevents dough from rising properly. Scalded milk, which is bring to the boild and cooled down down to 37-45 celcius, will kill the proteins, allowing the gluten to stay intact.
Heat in the milk will chops up the molecules and peptides so all the needed amino acids will be fully available for our sourdough or  yeast. Our scalded milk making those amino acids more readily available for our flour and yeasts, also temperature in milk helps sugar to dissolve and let yeast, sourdough ferment ( bloom ). The best temperature for rising of our sourdough or yeast is between 36 and 40 degrees celcius. At this temperature our levain or yeast are fully active and lively.