Curiosity about dry milk in sourdough bread???
I have a start and the recipe I'm using is one that my mother and grandmother have used for years so I've never seen a reason to change it considering it's one I like and it's easy. It only consists of baking soda, eggs, flour, starter, and sugar... Not much to it I know but it works for me.... Anyway a few weeks ago I was looking up some yeast bread recipes and I noticed a lot of them had the ingredient dry milk in them. Well I tried the recipe and now I have oodles of dry milk just sitting there and I don't know what to do with it. What exactly does dry milk do for bread? Does it make it raise better, make it softer, denser, etc? Obviously it adds some nutritional value, but does it do anything else??? Also do I need to add water or do I just add the dry milk and call it good. Anyone have any comments?