April 20, 2020 - 7:08pm
Pain de mie and milk
I'd like to make the pain de mie in The Bread Bible but I don't have dry milk (KA or otherwise). Can I instead substitute 1 cup of the water with scalded milk? She says that she prefers dry milk and uses 1/4 cup of it plus 1 cup of water for every cup of milk. Surely, the reverse should also work?
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I have done the reverse - substituted powdered milk and boiled water to a recipe that used scalded milk - and never had any noticeable difference in the outcome. I do it that way because it is easier for me (work smarter, not harder...) Shouldn't matter as long as you have the moisture levels sorted.