I have a question about the recipe "Kindred's Milk Bread" from Catherine O'Donnell. Can I substitute regular milk (or something else I might actually have in my house) for the milk powder, and if so- how much? Thank you!
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)