Nonfat dry milk


Okay, I'm not exactly a novice bread baker though I am trying to get more healthy grains and am not making the transition from white bread to whole grain wheat very well. I was most anxious to try the Whole Grain honey wheat rolls. I've never used nonfat dry milk in my bread before. The recipe calls for 1/4 cup nonfat dry milk. Is it supposed to be reconstituted? I had to add about 1/4-1/3 cup water to even make this turn in my Kitchenaid mixer!

badge posted by: breadsy on January 20, 2011 at 2:23 pm in Q & A
tags: dry milk
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reply by: vibeguy on January 20, 2011 at 4:45 pm

The ingredient is not intended to be reconstituted. The water in the recipe will dissolve/disperse the milk.

Are you measuring by weight or by volume? It sounds like a case of too much flour (by weight). KAF recipes are based on a *particularly* light 4.25 oz cup for white flour, and a 4.0 oz cup for wheat flours. If you don't measure by weight, or use their fluff-and-sprinkle method, you're probably getting closer to a 5 oz cup of white and 4.75 in wheat, which can really wreak havoc with doughs that are already on the borderline for hydration. At 80%, I wouldn't say this dough is particularly wet to begin with, but if the cups were heavy, you'd go down to 70%, which is crossing into bagel territory.

reply by: breadsy on January 20, 2011 at 9:03 pm

Thanks so much. That's just about what I got too. No, I didn't weigh and will learn from this experience! I shall try again. :)