Why does my dough feel stickier after adding a scald?

This is normal. A stale bread scald binds water tightly, which can slightly increase surface stickiness, even though overall hydration has not increased. The dough should still strengthen normally during mixing or folds.

Does it make bread sour?

No , it doesn’t. A stale bread scald is the most reliable way to add depth of flavor without extending fermentation or increasing sourness. It gives your bread rich flavor without any of the extra tang.

Can I prepare the scald in advance?

Yes, you can! if you have moderate amounts of stale bread, you can prepare a stale bread scald for multiple loaves and store in the fridge. Add the salt to the scald, as this helps it keep longer.

Can I use it in white flour bread?

Yes! In fact, I find that lean loaves made with white flour benefit the most from it. A stale bread scald adds a complex flavor that's usually missing from lean beads, while the crumb stays softer and fresher for longer.

Is it just for using up leftovers?

No , not at all. While it’s a great way to use up stale bread, a stale bread scald is primarily a dough enhancer . It improves both the taste and texture of your loaves and you don’t need a lot of leftover bread to make it work.