The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

dry milk

studiowi33's picture

Noob alert! - Dry milk question

July 21, 2012 - 7:56pm -- studiowi33

Hi all-

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.

Scott Grocer's picture

Preferment: Would milk be OK?

February 18, 2011 - 12:03am -- Scott Grocer

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?


sustainthebaker's picture

Powdered Dry Milk vs. Scalded Milk vs. Reconstituted Dry Milk

January 17, 2011 - 8:56am -- sustainthebaker

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?


virgopea6's picture

Dry milk?

June 19, 2009 - 10:33am -- virgopea6

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!

dlt123's picture

Liquid Buttermilk - Can it be frozen?

March 2, 2009 - 10:06pm -- dlt123

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...

mse1152's picture

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.
















The dough remained a bit sticky even after shaping, and it didn't rise to great heights. But it has a mildly sweet flavor from the honey, and a moist texture. My son still won't eat the crusts, though! I've never offered to cut crusts off his bread, so I don't know where he came up with that. I just tell him it's the handle of the bread.

The recipe wants a 400F degree oven, which, midway through, I lowered about 50 degrees. I think you shouldn't have to use a temp. higher than 375F for this bread. All in all, it's pretty nice, and I'll probably make it again...after I make the 172 other breads on my 'to bake' list!



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