To cut wastage to a minimum, I decided to substitute the water in my bread making today with milk for the sake of speeding up its consumption. After all, I have in the past used soured milk in bread dough and they all turned out fine.
As usual, I am adopting the method and base ingredients of the first bread I ever learned to make: the bloomer bread:
250g bread flour
7g instant dry yeast
3g ground Himalayan rock salt
1 teaspoon dry mixed herbs
2-3 tablespoons of sunflower cooking oil
Soured milk (or fresh milk, if your is not on the turn), according to…