In Japan, milk bread—known as shokupan—uses a tangzhong (flour-water roux) to create a cloud-like texture. No dry milk needed; the technique provides all the softness. In Italy, many focaccia recipes skip it entirely, relying on strong flour and olive oil for a crackly, chewy crust.
This isn’t about being “out of something.” It’s about knowing which traditions to borrow from. Every culture has a bread that doesn’t lean on dry milk, and they’re all waiting for you to try them.
A Fun Fact to Wow Your Friends
Did you know dry milk was invented by French chemist Nicolas Appert in the 1800s for soldiers? It’s a war-time hack. You are now baking like a peacetime artist. You’ve upgraded from survival to pleasure.
