March 19, 2009 - 5:57am
Why not use instant dry milk?
I've noticed that many people here refer to non-instant dry milk in recipes. What is the difference and what harm can I be doing to my bread by adding instant dry milk? I cannot find non-instant locally and am unwilling to spend the money on shipping and my bread seems to come out fine with the instant powder.
Just a little curious...
Thanks,
Mark