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?

Thank you!

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?.. 

... OR...

Would it better to use Powdered Buttermilk in my recipes instead of freezing Buttermilk?  I've never used powdered Buttermilk, but have used dried powdered milk in my recipes.

What does anyone think, am I onto something here or am I just on something?  :)

Dennis

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).

Hi everyone,

I've been wanting to find a sandwich bread that my son will eat, other than white bread. This week, I made some Cornell bread straight from the Cornell University site. I like the idea of it because it has extra protein in the form of soy flour, dry milk, and wheat germ -- the three ingredients you have to have if you call it Cornell bread. I substituted whole wheat flour for 1/3 of the total amount; otherwise, I followed the recipe.