The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bakers milk powder

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grisdes's picture
grisdes

Bakers milk powder

Where can I found bakers milk powder? I'm referring to the recent recipe for oat whole wheat bread.
Gracias

mrfrost's picture
mrfrost

King Arthur Flour

http://www.kingarthurflour.com/shop/items/bakers-special-dry-milk-16-oz

You can also reconstitute and properly scald your own non fat dry milk, for the same results. Or just scald whatever liquid milk(whole, 2%, etc). They all work just as well, unless this is for a delayed bake in an automatic breadmaker.

edited for spelling.

flournwater's picture
flournwater

I don't know why "bakers powdered milk" would be any better or worse than a good quality powdered milk that you can find in hour local super market.

Ford's picture
Ford

The protease in the powdered milk has been denatured so the gluten is not attacked so readily.   The bakers powdered milk uses a higher temperature in the process than regular grocery powdered milk and also cannot be reconstituted to fluid milk as readily.  Your flour also has protease and that from the milk will result in an overload.

Ford

flournwater's picture
flournwater

Thanks Ford, and Chuck.  Another lesson learned..  I LOVE this forum

Chuck's picture
Chuck

I come down half way between- My experience is that scalded/bakers milk doesn't make a huge difference, and unscalded/drinking milk can usually be used instead. On the other hand there really is a difference  ...relatively small yes, but not zero.