I'm looking to make some Portuguese Sweet Bread, and have found a recipe that is calling for DSM (Dried Milk Solids). Is this the same thing as Dried Whole Milk?
I can't get either here, but can order the Dried Whole Milk from King Arthur. They also have something called Bakers Special Dry Milk that they recommend especially for yeast breads. (Actually cheaper per ounce than the other.) Can anyone enlighten me on these various items?
I have no idea about DMS, but I just wanted to pop in to say I love Portuguese Sweet Bread. We actually just picked up a loaf and that is what I will have for breakfast. Please let us know how yours turns D_Blackwell.