Always remember that dry milk is 15% to 20% protein, which supports gluten structure. To compensate, add a little more kneading time if you go the liquid milk route. The dough will feel bouncier, happier.
If you’re using an alternative powder like soya or rice milk powder, note they are less fatty. So add an extra teaspoon of oil or butter to keep the crumb soft. A little pinch of sugar—just a teaspoon—can also mimic the lactose sweetness you’re losing.
And here’s a quick temperature check: warm your milk or liquid to about 100°F (38°C) before adding yeast. Cold milk can shock your starter, leaving you with a sad, dense brick. Warmth wakes everything up.
Unlock the Secrets: How Dry Milk Transforms Your Homemade Bread Recipes
