The Milk Book and soaking flour

[Guest guest]

Hi, could someone give me a source for The Milk Book.

PPNF no longer carries it.

Also, I'm still new and I have a question. I couldn't

find the answer in the archives. To make regular yeast

bread (not sourdough), how would you go about with

soaking and preparing the bread? Would you soak in

water or milk or either? And do you need an acid in

there too? Then next day, what if you've already added

all the liquid for the recipe? Would you drain off the

soaking liquid and add fresh warm liquid as you would

normally do when making bread? Anything else?

I told a friend of mine about soaking the flour. She

tried soaking overnight in water. It required all the

water used in the recipe. Then the next day, she just

added the rest of the ingredient. It turned out like a

brink. Was that because the wet flour was cold?

Hopefully, sourdough making is in the future, but for

now all I can do is instant yeast.

Thank for any help you can give me. Sharon

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