The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Convert dry milk to milk recipe

August 31, 2016 - 6:16am
clazar123's picture
clazar123

Convert dry milk to milk recipe

This is probably simple and I may be overthinking it.

I have heirloom bread recipes (from mother) that use dry milk powder and water. How do I replace that with either milk or just water?

1 cup water + 1/4 cup dry milk powder (original recipe) = ? how much milk or how much plain water?

 I seem to recall that the milk solids play a role in the volume but what percentage? (I understand milk's role in crumb enrichment and crust browning)

Share
  • Facebook logo
  • Twitter logo
suave's picture
suave
Aug 31 2016 - 7:15am

100 g of whole milk = 10 g of milk powder + 90 g of water

clazar123's picture
clazar123
Aug 31 2016 - 7:34am

Thank you. Somewhere in the back of my head I knew it was a significant ratio.

suave's picture
suave
Aug 31 2016 - 7:53am

the old baking manual I originally got it from goes even further - 12%.  Figoni says the same - 12%. 

Arjon's picture
Arjon
Aug 31 2016 - 7:55am

For skim milk powder:

Replace the fresh milk with the powdered milk equivalent. That's usually 1/3 cup (75 mL) for every 1 cup (250 mL) fresh milk. Remember to add the water to the wet ingredients when you are ready to bake.

So presumably, this ratio can be reversed to replace dry with fresh. 

dabrownman's picture
dabrownman
Aug 31 2016 - 9:27am

find is non fat.  The reason is that the powder spoils very easily with the fat in it and full fat milk has more weight of solids than nonfat.  So I would use non fat milk in the recipe as a replacement.