I have noticed lately a lot of discussion about scalding milk before using
it. My question is this...my husband and I no longer use milk products and
only use soy or rice milk. Am I still supposed to scald these to use them?
I went through a bad spell a while back with my bread falling and wasn't
sure what the cause was. I had bought some flour out of a bin at the store
and so I tried a different one from Bob's Red Mill. I found out that the
flour was causing the problem, so I dumped it and bought new in a bag. All
flour is not created equal!
Thanks for the help,
Sally