Since I started baking breads two years ago, I very seldom have actual fresh milk on hand. I got the powdered buttermilk and use that for any recipe. When it says X amount of water, I just put that in with the powder and mix it up. I have not had a failure. The powdered buttermilk has a long shelf life it you keep it tightly sealed. This might be a good suggestion for others to be used for regular milk or buttermilk in a recipe.

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