Don't Ditch The Sour Milk And Bake Bread Instead

Few people would want to pour sour milk over their breakfast cereal, but consider giving sour milk a second lease on life by baking bread with it.

Flavor is the biggest draw of using sour milk in your bread dough. Each bite will have a subtle zing, and the rich, creamy notes of dairy milk will shine through.

Sour milk will also give you a softer interior texture. The acid can loosen the gluten strands, giving it a much tenderer core and crumb.

Sour milk (an acid) and baking soda (a base) in your dough react together and release bubbles of carbon dioxide. These help your bread rise and develop an even airier texture.