Hi all, I am new to this forum. King Arthur Flour no longer offers baker's dry milk, so does anyone have any idea where I can get some, preferable in small volume? Thanks very much.
I'm a noobie to the bread arts and I plan on displaying my ignorance, all in the hope of overcoming my usual forum (It's hell bein' stupid.) signature. Keep in mind that my questions may not necessarily have a single answer and I'm probably not looking for a "right" or "wrong" answer. I'm looking for generalities. First up is a dry milk question.
I've got a sandwich loaf recipe here that calls for a preferment that uses all of the water and a final dough that includes powdered milk, which I never have on hand.
The preferment is supposed to be very slack, batter like and fermented for up to 24 hours at room temp before use.
I know that the higher the hydration the faster a sponge develops, but would there be any obvious problem (enzyme action, black magic, bad juju?) using whole milk in the sponge instead of water and omitting the final dough's dry milk?
I have not had time to run any tests, but thought I would throw out the question.
Is reconstituted dry milk any better than milk?
Is it better to use dry milk powder mixed straight into the flour?
Should I scald the reconstituted dry milk to break down the yeast inhibiting enzymes (I forget the name at the moment) before baking?
Has anyone used King Arthur's Baking Dry Milk? How is it?
This may be a dumb question, but I am just starting to bake bread from the Tassajara cookbook, and they call for dry milk. Can come use regular milk in a recipe? Do all recipes call for dry milk?
I have an unusual question but know that someone here will have the answer or good suggestion.
I would like to use Buttermilk in my bread recipes instead of milk when called for... Since I will most likely not use the whole carton of milk, can Buttermilk be frozen in small, let's say, 1/2 cup quantities without ruining the Buttermilk or flavor?
My idea is to freeze 1/2 cup Buttermilk(ice)cubes then when I need Buttermilk in a recipe, just remove what I need from the freezer and let thaw. Does this sound like a good idea?..
My son has been diagnosed as lactose intolerant, yet all the recipes I can find recommend using dry skimmed milk powder.
Yet shop-bought bread doesn't list milk as an ingredient.
Can anybody explain why?
(sorry if this is obvious but I'm new to this breadmaking game).