Interesting. After seeing this I thought I would let you know my experience. I have used 1/2 cup 1% milk to 3 tablespoons all purpose flour boiled up into a paste in several bread recipes with pleasant success. For years I have added 1 cup dry powdered milk to my 2 loaf bread recipes to add nutrition and add shelf life. I didn’t change my recipes at all when adding the boiled paste - same water/egg and butter. I did notice the dough was softer and stickier, so just added flour a bit at a time till it was the correct consistency. And kneaded well - about 10 minutes or a bit more.

I guess I just come from a different generation of cooks! It would never occurred to me to break out the calculator, to weigh everything, and figure out the math. Just went by feel and looks. And amazingly - it works most of the time!!

• Reply