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writes:

>From:
>Newsgroups: rec.food.baking
>Subject: Looking for noninstant nonfat dry milk
>Date: 15 Mar 2005 16:02:46 -0800
>
>Several of our bread recipes include nonfat noninstant dry milk powder.
>I used to be able to purchase it from any of several natural food
>stores in my area, but now they all either don't carry it or can't get
>it. So far I haven't found anything online either. Can instant nonfat
>dry milk be substituted? If so, at what ratio. Or, if anyone knows
>where I can get it online, I'd appreciate the address.

King Arthur Flour lists it in their catalog as Item No. 1188 at $4.25
for a one-pound bag or $3.75 each for two bags. The catalog description
is as follows:

"Our nonfat 'Baker's Special Dry Milk' is specially prepared
for use in yeast doughs; the high-heat processing disables
protease, an enzyme that normally slows down yeast growth.
Substitute our special dry milk in any yeasted recipe, and
see how much taller your bread rises.

"The addition of 1/4 cup dry milk will result in better
nutrition (extra calcium) and a more tender crumb. (Dry milk
won't reconstitue, so combine it with your other dry
ingredients)."

They also carry dried buttermilk powder and dried whole milk for
baking. See: http://www.kingarthurflour.com

Cheers,
The Old Bear