Mistake #1: Adding dry milk directly to wet ingredients. It clumps up like tiny snowballs. Always mix it with flour first. I learned this the hard way during a very embarrassing bake sale incident. (The squirrel didn’t even eat it.)
Mistake #2: Using too much. More isn’t always better—extra dry milk can make your dough stiff and dry. Stick to the ratios: 3 Tbsp per cup of water is the sweet spot. Think Goldilocks, but with bread.
Omit Dry Milk from Bread Recipe? Here's How!
Mistake #3: Forgetting to rehydrate. If your recipe calls for scalded milk, you can’t just toss in powder. Dissolve the powder in hot water first, then let it cool. Otherwise, your yeast will throw a tantrum. Yeast is dramatic like that.
