Home » Forums » General » Introductions and Ideas
Submitted by Fit Chick on May 24, 2009 - 9:48am

Hi from Orange, CA

Hi, I just started baking bread and just love it!!!  I have been using the BBA and Crust and Crumb, so far no problems.  I have made the poolish foccacia several times, love the taste and the many flavor variations. Last week I made the Multigrain Bread Extraordinaire and was amazed at how easy this bread was to make; it tasted GREAt!  I have a question, do I need to buy the Bakers Dry Milk from KA? or do you just use the dried milk from the market?  Thanks and am looking forward to many years of bread making.

‹ Hello from GA Hi from Washington, PA ›
Filed under:
user icon
Submitted by Ford on May 24, 2009 - 11:01am.

Dan DiMusio's comments on the

Dan DiMusio's comments on the use of powdered milk and scalding milk are right on the subject you bring up.  See:

http://www.thefreshloaf.com/node/12076/why-milk-powder-milk-bread-and-not-just-mik

 

I always scald my milk, NOW.  I am unsure of the processing of powdered milk in the grocery stores.

 

Submitted by Fit Chick on May 24, 2009 - 5:28pm.

powdered milk

Thanks, cleared it up for me no problem.  I should have relaized it was discussed somehwere on this site, LOL.

Comment viewing options

Select your preferred way to display the comments and click "Save settings" to activate your changes.