Comments

Sour Milk Bread – 1.5 Pound Loaf — 30 Comments

  1. I tried it with nonfat milk and it refused to form into a coherent dough. I added a little oil and started the cycle again, and it came out fine.

  2. I’m new at all this. Pardon me if my question seems stupid, but, when you say “sour milk”, do you mean regular cow milk that’s actually gone sour (and how sour), or is there a product out there called sour milk like sour cream? …I hear you laughing.

    • Tomi, I’m NOT laughing. That’s a great question. I’m sure that other people have wondered about that too.

      By sour milk, I mean regular cow’s milk that smells a bit off. Just a few days past its sell-by date. It’s not spoiled milk, it’s just a wee bit old.

      When is it too old? Use your own best judgement on this issue. When in doubt, throw it out.

      I also make this recipe with regular milk. That works just fine.

      If you want to make sour milk, put 1 teaspoon plain vinegar or lemon juice into a measuring cup. Fill the cup with milk to the one cup mark. Stir the ingredients and let the mixture sit for 10 to 15 minutes. You should have one cup of sour milk. You can adjust the amounts for this recipe.

      I hope you enjoy the bread!

  3. I had exactly 1 1/8 cup of sour milk I needed to use, and made this last night. Perfect! I did add one tablespoon of water at about 10 minutes in, and noticed that the next time I probably won’t add as much sugar, or may use honey. Thanks!

  4. I bet the origional recipe will make awesome dinner rolls. Years ago an elderly lady gave me a recipe for “sour dough” bread using sour milk left setting until clabbered. But have long since lost that recipe. WOULD love it if some one has it! Makes the lightest dinner rolls and has a hint of ‘ sour dough’ flavor!!

  5. I used a 284ml pot of buttermilk and topped up with approx 50ml of milk. It’s come out looovely. I’m a buttermilk bread convert!

    • I just made this with 50/50 white/wheat flour, and it came out fine.
      Well, kind of. I’m still refining the recipe.

      I usually make a bread following the recipe (with bread or all purpose flour), then if it is OK, I will switch to a 50/50 white/wheat flour mix. Today was the 50/50 mix.

      – The bread did not rise as much as I wanted it to, and that is a problem that I have with some breads. So I have to tinker with the recipe till I get the rise that I want/expect. I suspect that I am not getting the dough wet enough to rise well.

      – Related to this is something weird. I have 3 different measuring cups, and 1 cup of water is not the same on all 3. I don’t know which of the 3 is correct, if any. ARGGH!!! So my liquid measuring needs to be fixed before I can adjust the recipe. Or I just use ONE of the cups for all my measurements.

  6. I have always been told that “sour” pasteurized milk should not be used, period. Raw milk that has gone sour is good for using in cooked recipes such as bread. Don’t believe me, just ask Mr. Goggle.

    • Hi Flo, I love sourdough, but it’s not typically used in bread machines except as a flavoring. I don’t have any recipes that use this, but I hope to try some soon.

  7. YAY, I just made it and it looks good, so far.
    It is on the cooling rack, and I can’t wait for it to cool down to try it.

    I weigh my flour, so my flour volume may not match Marsha’s recipe. I had to add 4 teaspoon (15 grams) of four after 5 min to get the dough less watery (I’m still learning to read the dough).

    Next step is to see if I can get more rise out of the bread, to bring it to the top of the 1-1/2 pound pan.

  8. This was really good, making a fluffy white loaf that’s really similar to my usual loaf, with 4 fewer ingredients. It doesn’t have quite the flavor of mine, because I add 1 tablespoon of instant sourdough flavor. I’ll do that next time. The VWG I add gives me a taller loaf, but the crumb structure of this loaf was identical, and now I’m wondering it my recipe really needs it. The dough was really silky and easy to shape (I remove the Zo’s paddles for the last rise/bake). I think it would make really nice dinner rolls.

    Best of all, we’re a family of 2 adults, and mostly use milk for cooking/baking, buying just 1 qt at a time. We only use whole milk, because it lasts longer before spoiling, but too often still have to toss the last cup because of spoilage. No waste and basically free bread, what’s not to love! Thanks!

      • I just finished a grilled cheese sandwich using this bread, and it’s honestly the best I’ve ever made. I always melt butter in the pan for a crispier crust, but this bread! The crust was delicate and shatteringly crisp, really like none other. And it stayed that way, even on the plate. Grilled cheese and tomato soup will be on the menu a LOT this coming winter!

        Thanks again, Marsha, this recipe is a pure pleasure to make and eat.

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