I'd like to know whether is it possible to always substitute milk with water (or the other way around) in bread recipes and what difference does it make? For example, in the following recipe that I ...
A lot of my favorite bread recipes call for powdered milk (cow's milk). Particularly in some of the tangier breads, it would seem that goat's milk might be really tasty. Is there anything I should ...
I have a nice, healthy Type 110 wheat-based sourdough starter that I use to make bread and pancakes. I've recently discovered that it may be possible to feed the starter with milk instead of water. ...
I recently started making bread with a breadmaker and was wondering if it's safe to keep sterilized milk in the machine for a few hours before the program starts. I'm using the timer function to have ...
I have the following recipe: 1 teaspoon of milk 1/4 teaspoon of sugar 1 fresh egg 2 slices of bread I cut the bread into some squares and throw it inside the mixture (milk + sugar + egg). Later, I ...
My normal breadmaker recipe uses milk as the main liquid ingredient. Normally I use fresh semi-skimmed milk for this and get great results. However, at the moment I only have "long-life" (UHT ...
I have a book with several bread recipes that call for 1-2 tablespoons of powdered milk. This isn't something I usually use and I was thinking substituting it with normal milk, and putting less water ...