Hi Jim, in bread recipes it's almost always fine to substitute dried buttermilk for the milk powder called for in a recipe. The flavor will be a bit more tangy, but not dramatically so. In recipes that call for a chemical leavening agent like baking powder and baking soda it's a bit more complicated to swap buttermilk for milk because this will change the chemistry of the leavening by adding more acidity. There's a complicated formula for how to adjust the leavening when you want to do this, but I usually opt for sticking with the milk, if that's what's called for in the recipe. Barb

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