<<Disclaimer: Verify this information before applying it to your situation.>> 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 [log in to unmask]