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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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