I've noticed that in some baking recipes (e.g. this ), the author uses water, milk, and powdered milk to enrich the dough. The use of powdered milk in addition to milk is explained by powdered milk adding the flavour and richness of milk while keeping better control of hydration. That said, wouldn't it be easier to mix water and powdered millk and skip the whole milk? Would it not give the same results but simplify the recipe? To be clear, I...
Originally asked by Guy Grin on Stack Exchange (cooking) (CC BY-SA 4.0).
