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Dough recipe for bread calling for milk and water



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amother
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Post Tue, Jan 31 2023, 1:12 pm
can I just do all water or will it effect the dough/bread?
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theoneandonly




 
 
    
 

Post Tue, Jan 31 2023, 1:20 pm
I always substitute just water when recipes call for milk. I haven't noticed a difference.
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Elfrida




 
 
    
 

Post Tue, Jan 31 2023, 1:33 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


 

Post Tue, Jan 31 2023, 1:36 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




 
 
    
 

Post Wed, Feb 01 2023, 3:31 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? Wink
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


 

Post Wed, Feb 01 2023, 4:27 am
yo'ma wrote:
But have you ever made it with to notice the difference? Wink
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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