Bread-Bakers v100.n031.6

Dick Carlton asked whether scalding milk is necessary, or a holdover from
before pasteurized milk became the norm.  At a recent King Arthur Flour
baking class, we were told that scalding brings out the sugars in milk, and
has nothing to do with killing bacteria.  Unfortunately, that was about the
only new information I took away from the class; I was disappointed at how
elementary it was.  Still, it was a good opportunity to play hooky for the
day!