Does dried milk powder retard yeast growth in bread making
I have found that when using dried milk powder to soften the crumb on wholemeal loaves that the dough doesn't rise as well, even when using 25% strong white flour to increase the gluten.
Is this because of the milk powder?
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Short answer, no.
Try souring the dough a small percentage to strengthen the gluten -more elastic- which should help higher rising
The dried milk is amplifying the dough with casein protein and fat and removes some of the free water.
The yeast need the free water. Also the more fat to the dough, the less and slower rise you will notice.
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