In many of the yeast bread recipes call for "Baker's Special Dry Milk". Is there a substitute for it or can I ommit it?
You could substitute ordinary dry milk.
I think you can also use a cup of regular milk in place of 1/4 cup of Baker's Special Dry Milk and 1 cup of water. You might want to scald the milk first, though.
Yes, substitute the Special Dry Milk + the liquid content of the recipe for either liquid milk or reconstituted "regular" dry milk.
For instance, if your recipe is for 1/4 c of Special Dry Milk + 1 c. water, substitute with 1 c of liquid milk, OR reconstitute regular powdered milk according to the directions to make 1 c. of liquid milk.
Either way, scald the substitute and then let it cool down before incorporating the dough.
The Baker's Special Dry Milk is usually called for when you want a high rise in yeast breads. The "Bakers' Special" milk is treated with high heat, which is why you want to scald any substitution. Heat breaks down milk protein enzymes which can inhibit the yeast from rising your product as high as it should rise.
Thanks for the suggestion. I will try it out in the future.
Here's some info from two resources that I typed in an earlier thread re the Baker's Special Dry Milk:
Here's info from the Baker's Catalogue Online page:
Baker's Special Dry Milk helps yeast breads rise higher.
Looking for a better rise for your yeast breads made with milk? Try the dry milk professional bakers use.
The special processing method used in creating this dry milk makes it super yeast-friendly. Substitute Baker’s Special Dry Milk in any yeasted recipe, and see how much taller your bread rises.
Your bread will be softer and more tender, and will stay fresher longer when you use dry milk.
Never mind scalding and cooling liquid milk; substitute our dry milk in any bread recipe calling for milk: 1/4 cup dry milk + 1 cup water = 1 cup milk.
1-pound bag, enough for about 16 loaves of bread or batches of rolls.
Comes with complete instructions and a delicious recipe.
And here's info from the Prepared Pantry re their Baker's Dry Milk (High Heat Treated Nonfat):
If you bake bread or yeasted pastries, use this high-heat treated dry milk in place of both the nonfat dry milk you buy in the stores and liquid milk. Your products will be lighter and better with a better crumb. A 12-ounce package (about 2 1/2 cups).
Baker's dry milk makes better bread.
High-heat treated dry milk is a nonfat milk product but it has been produced at higher temperatures to destroy certain enzymes naturally found in milk. These enzymes in milk will degrade the gluten structure in bread dough. Because of this, commercial bakeries nearly always use high-heat treated dry milk in their yeasted products.
Important note: This is not instant dry milk which is not high heat treated and it is not intended for table use. The taste is a little different and it will not dissolve as readily in water. It dissolves in the bread as you knead the dough.
We add this or dry buttermilk to most of our bread mixes. It really improves the flavor of bread. We love this product.
You can substitute it but if the opportunity comes that you can purchase some please make the recipe on the bag. It is wonderful.
Since King Arthur changed their packaging and uses brown paper bags rather than resealable plastic bags for this (and other products), I find myself less likely to order it, because I really dislike the brown paper bags and they leak, so I have to put it in a plastic bag or other container.
I often will keep some of the "shelf stable milk boxes" (like Parmalat) on hand for quickie substitutions. No need for scalding as the milk is processed at ultra high temperatures in the packaging process.
Should you scald any milk used in anybrecipe? I have not been scalding called for milk, even when it is supposed to be warm.
After growing up in Texas, a buggy place if there ever was one, I psychologically cannot leave anything in the bag it came in. As soon as it is opened, everything goes in Cambro, or glass quart canning jars, or gallon pickle jars. I cut out the label and either put it in the jar, or tape it on the side. It helps with finding things, too.
By the way, I use regular milk, usually unscalded, most of the time. Only if I perceive a recipe as tricky, or expensive, or delicate, do I bother with scalding the milk or using my precious Special Dry Milk. I can usually get a light enough product, and if I don't, well, there's always crostini. I love salty things spread on crispy crostini . . . hummus, chevre, tapenade, pesto, tomato pesto, and then there's peanut butter, egg salad, & the list goes on.
Sounds Great, I'm a TXEX
New to baking and want to use something other than the dry milk.
I read (from a baker) that Vital wheat Gluten (flour) help with raising and Potato Flour can help bread texture. Can you give any ideas about this for possible additions with the amounts for each as a substitute for some of the main flour used to bake breads?
I also like to use Silk nut milk if it calls for milk, I don't know if it needs to be called?
Thanks for all your help
Live like you have everything God gave you.
Vital wheat gluten is most useful when baking with whole grain flours and rye breads. The bran cuts gluten strands and inhibits rise, therefore, extra gluten is advised. Potato flour helps with tenderness in mainly white breads and rolls. I suggest you follow some tried and true recipes, then branch out with substitutions. Though when you say "Potato Flour can help bread texture", that depends on what texture you are trying to achieve. It would be detrimental to artisan breads and their much desirable "chewy" texture and crustiness, and things like pizza dough.
We have two very knowledgable Texans who contribute here almost daily, MsCindy (Houston area) and bakeraunt, who lives in Lubbock. I moved to CA in 1971, so have been an TEX EX longer. :))
Thank you frick! I am keeping a diary of all the great advise! I live in GA now and miss Texas so nice to know there are knowledgeable people from the area.
You can generally replace powdered milk and some of the liquid in a recipe with the equivalent amount of most any nut milk you prefer. It will change the taste of the finished product slightly. In some recipes, it may also affect the tenderness. Personally, I prefer the nut milks from the refrigerator section at the grocery store, rather than the shelf stable packaging. Jan
The only time I've seen scalding milk to make a noticeable difference is if the flour is a whole grain type, like whole wheat or rye, which are typically less vigorous in the rising department.
Even then its either not that much difference, or maybe I'm just good with the normal texture - so I basically never bother with scalding milk any more. Similarly I don't bother with the special dry milk either. Regular powdered milk is sufficient unto the cause - or at least it has been for me, LOL!