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I spent the weekend baking bread and pizza shells for freezing.  I love the
rapid rise french for bread, hamburger buns, pizza crust, dinner buns.  I
have tried making the butter basted white from More from the GF and find it
too runny.  Later I read the preamble and found that I should be using
non-instant powdered milk otherwise "the formula changes".  Has anyone tried
this with the instant powdered milk and the measurements?  How expensive is
non-instant powdered milk?
 
Thanx in advance.
 
 
Karen, Edmonton, Alberta, Canada
 
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