Originally Posted by pacanis
I did reduce the water in the recipe by 1/4c so the recipe remained a total of 1-1/2c of liquid combined.
I did not alter the dry ingredients at all, but if I would have, wouldn't I have to add 3 Tbs of flour to make up for not having the 3 Tbs of dry milk? Not reduce since I am already shy?
Yep - I got that one backwards!
The dry (powdered) milk that you find in the grocery store (probably labeled nonfat instant dry milk) is like you said - dehydrated milk that you can add water to and reconstitute to nonfat liquid milk. The King Arthur Baker's Special dry milk is also nonfat, but it is not the same for several reasons. First it is processed at a higher temperature - this kills the protease that retards yeast development (what you get from scalding milk), it will not reconstitute when added to water, and it is higher in sugar. And, since it will not dissolve in water it has to be used as a dry ingredient.
Okay - the following is based on the information from the King Arthur site and the jug of whole milk I have in the 'fridge:
3 Tbs KA dry milk = 0g fat, 14.25g sugar
1/4 c milk = 2.25g fat, 2.75g sugar
So, by using liquid whole milk instead of the KA dry milk:
You increased the liquid to dry ingredients ratio a touch.
You added some fat - about equivalent to 1 teaspoon butter.
You decreased the sugar content by just shy of 1 Tbs.
Milk creates a more tender crust than water.
Fat aids in making bread more tender and moist.
Sugar absorbs water from the dough and it also promotes the browning of the crust.
It's amazing how all of the little differences appear to add up.