Hi Susan! You can use this technique with your recipe. The only recipes we've found it doesn't make a noticeable difference with are gluten-free breads and sourdough breads. The directions in this blog about finding the hydration say to divide the weight of the liquid by the weight of the flour, so you'd just need to divide the weight of the milk measurement in your recipe by the flour weight to find the hydration. Happy baking!

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