The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Noob alert! - Dry milk question

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studiowi33's picture

Noob alert! - Dry milk question

Hi all-

I'm a noobie to the bread arts and I plan on displaying my ignorance, all in the hope of overcoming my usual forum (It's hell bein' stupid.) signature.  Keep in mind that my questions may not necessarily have a single answer and I'm probably not looking for a "right" or "wrong" answer. I'm looking for generalities. First up is a dry milk question.

I ocassionally come across a recipe that calls for a few tablespoons of non-fat dry milk powder. I'm under the impression that that particular recipe was created for bread machine use, but that isn't what I'm going to ask about. What does non-fat dry milk powder do exactly to a traditional loaf of bread? At the grocery, I can't seem to find non-fat dry milk powder (at least in a reasonable container size) and just recently stumbled upon Nestle's Nido whole milk powder. If I replace the non-fat with whole milk powder, what changes are likely to occur to my loaf of bread? I understand that I really can't replace dry milk with fresh milk in a recipe, but I'm curious as to what powdered milk "brings to the table" as an ingredient when baking a loaf of bread.

Any insight is much appreciated.



dabrownman's picture

the texture of the crumb, the color of the crust and keeping quality of bread is improved with NFDMP

Mini Oven's picture
Mini Oven

resulting in the above texture changes.  The more fat in the dried milk, the less sugar per gram.  

Yerffej's picture

The crumb becomes softer and the crust browns more readily. I add this as I see the first answer neglected to tell you what those changes might be.


studiowi33's picture

Thank you!

This is exactly the type of input I was hoping for.