Great question, Matt! If milk is the primary liquid in your bread recipe then you could definitely use the DDT formula to calculate what temperature milk to use. Additional ingredients like eggs, sugar, honey, and butter or oil will also have an effect on dough temperature, but usually the smaller quantity of these ingredients minimizes this effect. I would aim for extra ingredients like these to be at room temperature, so that they don't cause a significant change in the overall dough temperature. Barb

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