 |
|
|
|
|
amother
OP
|
 Tue, Jan 31 2023, 4:12 pm
|
can I just do all water or will it effect the dough/bread?
| |
|
| Back to top |
0 
|
theoneandonly
|
Tue, Jan 31 2023, 4:20 pm
|
I always substitute just water when recipes call for milk. I haven't noticed a difference.
| |
|
| Back to top |
0
|
Elfrida
|
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.
| |
|
| Back to top |
0
|
amother
OP
|
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?
| |
|
| Back to top |
0
|
yo'ma
|
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.
| |
|
| Back to top |
0
|
|
Imamother is a community of frum Jewish women, where you can come to relax,
socialize, debate, receive support, ask questions and much more.
© 2023 Imamother.com - All rights reserved
|  |
