Hey--guess what? Scalding the milk does indeed have a purpose--" You need to scald the milk to deactivate the protease enzyme which will slow down yeast production and cause breakdown of the protein in flour, otherwise. Heat to just under boiling and then cool to warm." I originally found this info on Rose Levy Beranbaum's site; this quotation is from Chowhound. I'm guessing that your special Baker's Dry Milk also has this property.

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