I just got my copy of Secrets of a Jewish Baker, and got up this morning going to make milk bread. Scanning over them I noticed that they all contained milk powder instead of just plain milk. I have seen the ads in KA claiming the the rise is far superior with their milk powder. I had some but it has gotten old. Surely little old Jewish men and women centuries ago were not going out to milk the cow for milk powder to make bread. Maybe its a dumb question, but why can't I just use milk? Help!

                                                                      Audra

I went on a baking frenzy today, thanks to George Greenstein's Secrets of a Jewish Baker.  I followed one of his "Morning Baking" programs at the end of the book and made muffins, milk bread, whole wheat bread, and Italian bread.