is it? comments on this recipe said to be careful to use dry milk powder v instant milk powder. king arthur sells it: http://www.kingarthurflour.com/shop/items/bakers-special-dry-milk-16-oz
and it doesn't say instant. i think they might be two different products?
from the prepared pantry:
"If you bake bread or yeasted pastries, use this high-heat treated dry milk in place of both the nonfat dry milk you buy in the stores and liquid milk. Your products will be lighter, better, with a better crumb. A 12-ounce package (about 2 1/2 cups)."
and here's another:
"bakers use two types of dry milk
whole milk dry and skim milk both high heat process
these are not instant dry milk. the high heat process kills off certain enzymes naturally found in milk. These enzymes in milk will degrade the gluten structure in bread dough. Because of this, commercial bakeries nearly always use high-heat treated dry milk in their yeasted products
It contains the lactose, milk proteins and milk minerals in the same relative proportions as they occur in fresh milk. The product is made from fresh, pasteurized nonfat milk to which no preservative, alkali, neutralizing agent or other chemical has been added. Because of its high absorption qualities high heat NFDM is especially suited for baked goods, dry mixes, and process meat"
a-ha! you didn't specify *baker's* dry milk in your original post. in that case, yes, there's a difference, and honestly, you probably won't find it in any stores, you need to order it online.
however, i can tell you what to do to substitute for it if you don't want to order some...
thanks for your help. still a bit confused though.
i'd like to use this in a few recipes including one that's sort of like buckeye balls (pb, graham crackers, rolled together). i don't need this for any yeast breads. for example, this recipe uses dry milk powder: http://www.cooks.com/rec/view/0,171,1...
does that help?
i did find non-instant dry milk powder in the store and it says "for baking."