I am wondering if the few "failures" could be due to substituting something for the dry milk? I read and then confirmed with experience about the need to scald milk before adding to yeasted (or even quick rising items). Even some forms of dry milk evidently have not been heated to correct temps that deactivate something that inhibits yeast. Which is why I'm sure, KAF markets a special baker's dry milk, huh? Substituting milk powder for another substance may not be the culprit. There could be a myriad of reasons as to why a yeast dough ends up not working as you expect. What we do know is the addition of a dairy product, such as fresh milk or a dried milk powder, imparts more tenderness and color, inhibits staling, and boosts nutrition. Warming (not scalding) fresh milk prior to blending with the other ingredients will quicken the rise time, just as warm water versus cold water will do. Further research has proven that scalding fresh milk is not necessary for performance. Elisabeth

• Reply