Fresh Milk: Skim vs. Whole
I was wondering if anyone had comments on using fresh skim milk vs. fresh whole milk in bread. I've noticed that The Laurel's Kitchen Bread Book and Peter Reinhart's Whole Grain Breads both recommend fresh whole milk (though Laurel also uses nonfat powdered milk in some recipes). Does anyone have an opinion on whether this makes a difference? Obviously whole milk has more fat, but it would seem to me that this wouldn't make much of a difference if the recipe already included butter or oil (a quick search shows that whole milk has around half a gram of fat per tablespoon while oil contains 14 grams). I've always used skim, but that's just because that's what I keep on hand normally.