Thoughts on her conclusions? After picking out a milk bread formula from the Internet, I found the hydration to be way low. Especially when you consider a percentage of water trapped in the roux.
Since I have to much time on my hands, I have set out to concoct a milk bread formula from scratch. Lack of knowledge not withstanding.
I am off to the market to fetch flour and whole milk.
Ha! Pretty much what I did in my post from some little time ago. Take a look -
Winging A Recipe
These people and the bots they control have way too much time on their hands. They need to find a hobby. One that doesn't involve trickery and deceitfulness.