Reader Vanesa (yes with only one “s”) asks:
Can you tell us more about what the powdered milk is doing in this recipe? Is it for flavor, structure, something else?
Vanesa, I’d be delighted. Flavor is part of the reason for the powdered milk, however it’s mostly there as a tenderizer. Powdered (dry) milk is composed of carbs (lactose), fat and protein. What all those things have in common is that none of them are gluten. Which means that once they’re introduced to the dough, they’ll interfere with the wheat protein networks and keep the crumb from getting too chewy. So I guess you’d say that it’s there to undermine structure more than anything else. Thanks for the question!