Just made this. Smells awesome!! Just wondering if you have ever tried using whole milk in conjunction with buttermilk powder. I used Saco buttermilk powder and water, but the comments about fat content and dryness intrigued me. Also wondering, in a recipe that calls for 40-45 minutes baking time, when would you start checking for doneness? Mine looks done, tester comes out clean, but temp on my thermo is only at 170. Don't have a thermapen, gave one to my parents for a gift and they fought over it (only half jestingly) during the night on Christmas. Guess I will have to get my own after I give my parents a second one to keep them happy :) Thanks for the awesome products and shipping and customer service by the way! I would use either real buttermilk or the buttermilk powder with water. I would not mix the two. Do you have an oven thermometer? It could be that your oven is hotter than the dial says. If your cooking thermometer is calibrated, the internal temperature of the bread should read 200 degrees when it is done. The pan you're using can also play a role (both style--ceramic vs. glass vs. metal and size). If you have any other questions, please give us a call on the Baker's Hotline! And we're so glad to hear that your enjoy our products. Happy Baking in the New Year! ~Mel

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