What are the pros and cons of using real milk instead of dried milk in bread recipes?
The pro to using real milk would be that you are using milk with fat in it. Seriously, that’s it. And that’s more of a con to some people. The cons are that you need to be more cautious about liquid content (i.e. you may have to add water anyway), you can’t add as much milk, you have to have fresh milk around to cook with, and you need to at least bring it to room temp before using. Water and non-fat powdered milk is the ONLY way to go with bread, it makes no difference. In fact – America’s Test Kitchen said that they actually preferred bread made with powdered milk to real. Just editing to add a link to a forum topic all about dry milk vs wet: http://www.thefreshloaf.com/node… It adds in the additional question about scalding milk, but is still a really interesting informative thread.
