Bread Recipe: Yeast in Cold Milk?

Well not knowing the rest of the recipe you are making i will say this : I have several slow rise recipes that I make that were my mothers and are always incredible . Though the ones I use do call for warm water or milk and after being mixed get placed into the refrigerator overnight to rise slowly .

You see the cold slows down the yeast . I have delivered to several bakeries that would put ice into their bread dough instead of water while mixing . This was to slow the rising down . The bread and rolls they created were fantastic .

Yeast when active produce a lot of heat energy while consuming the sugars in both the wheat and the sugar added to the dough . Thus producing co2 and giving rise to the bread .

I say do it and follow the recipe , if there is a problem , either post your question again with the recipe or send me a copy to look at .

Its pretty hard to get a loaf without using yeast, since the rising of the bread is caused by the micro-organisms respiration. I'm not quite sure what its called but there is a bread that the Jewish use for Holidays that doesn't require yeast. Matzza maybe? Also you should definitely look into the Indian Nan bread. Its soo delicious!

If that's what the recipe says, then follow it.

The activation must need to be a slow one , hence the cold rather than warm milk.

No. I would use the warm water method and ignore the milk concept. It may also be a missprint.

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