But what if you want to keep your dry ingredients, you know, dry? Maybe you’re making a bread machine loaf or just love that shelf-stable life. Enter: other powders. Powdered buttermilk is the MVP here. It adds tang, tenderness, and a flavor that says, “I’m fancy, but I don’t need a reservation.” Use it 1:1 for dry milk—bam, done.
Another ninja move: powdered non-dairy creamer. Yeah, that stuff you use in your coffee? It’s basically fat and sugar in powder form—perfect for bread. Just check the label; avoid anything with weird flavors like “hazelnut dream” unless you want your sandwich bread to taste like a latte. Use it 1:1 too.
Pro tip: if you’re gluten-free, coconut milk powder is a dream. It’s rich, creamy, and makes your bread smell like a tropical vacation. Your kitchen will thank you.
