[Sca-cooks] OT: Dry Milk
osermart at msu.edu
Sun Jun 5 12:19:29 PDT 2011
Greetings to the List!
So this recipe came to me in the last King Arthur Flour email I got:
I would love to try it, but I'm having a problem finding a small package of nonfat dry milk. My local stores carry dry milk, but right now apparently only in boxes big enough to supply the French Foreign Legion. Since this recipe only calls for two tablespoons, I don't really need that much.
My question is what will happen if I just leave the dry milk out? Or is there something I could substitute for it? What does the dry milk do in a recipe like this?
Any shared wisdom would be appreciated.
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