Just curious about the Baker's Special Dry Milk. It is not simply dry milk like you'd pick up at the supermarket, right? I don't quite know why I think this, but for some reason I'm thinking it is SCALDED milk, which a lot of old bread recipes call for, to make the bread rise up better. It lasts a nice long time in the freezer, and saves me a lot of time. I always keep it on hand.

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