A few years ago I was into baking bread, and had been making my way through "The Bread Bible" when my routine blood tests revealed that it was time to stop eating so much bread.
I had also been using Rose Levy Berenbaum's pre-ferment prescription to adjust bread recipes from other breads to incorporate a pre-ferment. Her pre-ferment prescription involves some of the flour; part of the yeast; and all of the water.
Altho I've cut WAAY back on bread, in general I've been using the pre-ferment method with any yeast breads, including vaguely sweet breads.
So, I'm making a cinnamon bun recipe for a Christmas brunch (I have no other cooking obligations!); the recipe involves two rises. Is there any reason not to do a pre-ferment when the liquid is milk, and not water?
I'm sorry to ask a question that may be incredibly rudimentary to accomplished bakers, but I really have no idea!
