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 ...
I was wondering why my recipe for crisp bread rolls needed more water than soft bread rolls.
I'm following a recipe for making dough for a challah recipe, and the recipe calls for warm water. How warm should the water be (in degrees)? Do I need to heat it, or is room-temperature good enough? ...