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amother
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 Tue, Jan 31 2023, 4:12 pm
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can I just do all water or will it effect the dough/bread?
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theoneandonly
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Tue, Jan 31 2023, 4:20 pm
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I always substitute just water when recipes call for milk. I haven't noticed a difference.
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Elfrida
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Tue, Jan 31 2023, 4:33 pm
If you want to, you can use a parev milk.
Traditionally the texture is finer if you use milk, but in practice the difference is minimal.
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amother
OP
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Tue, Jan 31 2023, 4:36 pm
| theoneandonly wrote: | | I always substitute just water when recipes call for milk. I haven't noticed a difference. |
in dough recipes or cake batters?
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yo'ma
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Wed, Feb 01 2023, 6:31 am
| theoneandonly wrote: | | I always substitute just water when recipes call for milk. I haven't noticed a difference. |
But have you ever made it with to notice the difference? 
I doubt there’s too much a difference either for dough. For cake, personally I would substitute the milk for pareve milk.
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amother
OP
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Wed, Feb 01 2023, 7:27 am
| yo'ma wrote: | But have you ever made it with to notice the difference?
I doubt there’s too much a difference either for dough. For cake, personally I would substitute the milk for pareve milk. |
parve milk is sugar to me. I dont want that in the bread.
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