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 think you can substitute regular milk, just decrease the amount of water accordingly.
1/3 c dry milk with 7/8 c water makes 1 c of milk. Got it off the back of the package. So if the recipe is for 2/3 c dry milk and 2 c water just use 2 c of reg milk.