Preferment: Would milk be OK?
I've got a sandwich loaf recipe here that calls for a preferment that uses all of the water and a final dough that includes powdered milk, which I never have on hand.
The preferment is supposed to be very slack, batter like and fermented for up to 24 hours at room temp before use.
I know that the higher the hydration the faster a sponge develops, but would there be any obvious problem (enzyme action, black magic, bad juju?) using whole milk in the sponge instead of water and omitting the final dough's dry milk?