Could you say something about using liquid milk vs. dry milk? I’ve been using dry milk and having pretty good success with my rise, but I suspect that dry milk might be difficult for me to digest (I won’t go into details!). For that reason, the second time I made the Classic 100% Whole Wheat Loaf I used 2% liquid milk instead of the nonfat dry milk powder I used previously. (I had also forgotten the sweetener in my first loaf, which I suppose could have also made it loftier?) The initial bulk rise was impressive, but the rise after shaping was decidedly not and I saw no additional rise in the oven.

I would love more information (maybe another article?) particularly around milk and the reasons why one would use dry vs. liquid in a recipe. I’m not looking to go dairy-free, but I am interested in using ingredients that are less pre-processed in my cooking. Thanks!

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