The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Substitute for Instant Nonfat Dried Milk

hydestone's picture

Substitute for Instant Nonfat Dried Milk

I recently made an incredible loaf of Farmstyle White Bread with Cardamom.  The moisture and crumb were unbelievable...maybe my best yet.  My question is, can I substitute regular milk for the instant dried milk if I reduce the amount of water?  The recipe from "The Bread Bible" by Beth Hensperger is as follows:

4 c boiling water

1-2/3 c instant nonfat milk

4 T butter

1 T salt

1 c sugar

1/2 c warm water

2 T yeast

Pinch of sugar

10 Cardamom pods (I used 1.5 tsp)

12 c AP flour

mrfrost's picture

Yes, but it is possible the loaf may not rise as high as the dried milk version, unless you scald(then cool to moderate temp) the liquid milk first. But you will still probably get a perfectly satisfactory loaf.

Actually, since the recipe calls instant nf dry milk, the results should be quite similar, as most instant nf dry milk has not been treated to high temp.

Dcn Marty's picture
Dcn Marty

Just remember if you use liquid milk, it is 85% water, so you need to compensate accordingly.

allysnina's picture

I'd love to know why non fat powdered milk is so expensive!

hydestone's picture

I found a website that suggests it is a 1 to 4 ratio, ie 1/4 c non-fat dry milk = 1 c milk.  What do you think?

dghdctr's picture

If you add the weight of dried milk to the weight of boiling water in the recipe, that's about how much fresh milk you'd need.  Yes, I know that dried milk is non-fat and that different forms of fresh milk have varying amounts of fat, but since you have butter in this formula anyway, it isn't worth worrying about.  If the dough seems a little too dry or too wet the first time, make an adjustment next time.

I'm a little curious as to why the author wants to boil the water.  Maybe she wants a mash to accelerate the conversion of starch to sugar, or maybe she's trying to de-activate the glutathione in the milk?  In any case, boiling the fresh milk might cause scorching -- I'd just scald it to around 190F or so and then cool it before use.

--Dan DiMuzio