Powdered Dry Milk vs. Scalded Milk vs. Reconstituted Dry Milk
I have not had time to run any tests, but thought I would throw out the question.
Is reconstituted dry milk any better than milk?
Is it better to use dry milk powder mixed straight into the flour?
Should I scald the reconstituted dry milk to break down the yeast inhibiting enzymes (I forget the name at the moment) before baking?
Has anyone used King Arthur's Baking Dry Milk? How is it?
These are general questions and anyone with experience using these variables and knowing the benefits of each, I would graetly appreciate anything you can offer.