I make lean yeasted and sourdough loves mainly, but I got curious about a KIng Arthur 100% whole wheat bread (if that’s what one can call something with oil, non-fat dry milk, honey, etc, in it). Anyway, I never have used dried milk. Now I’m bewildered by variety, and beset by viral induced spotty availability. What a mess.
Any tips on powdered milk issues for bread? Why use dry milk at all if you have water elsewhere? dry milk is expensive, too, it seems. The brands vary considerably as to contents, with many adding in stuff.
Mi deal would be to tinker with long-fermented or sourdough rustic whole wheat rounds, but I’m game to knead by hand. I like no-knead, but ain’t afraid to knead by hand. (No machines handy.)