Can Buttermilk Powder Replace Dry Milk in Japanese Milk Bread

Question

Haven't tried this recipe yet but was wondering if I could substitute buttermilk powder for the dry milk powder.
Has anyone tried this sub?
https://www.177milkstreet.com/recipes/japanese-milk-bread

Elizabeth Mindreau · Accepted Answer

Hello T C,
This is a great question. We checked with our recipe developers and they said that they did not test this recipe with buttermilk but think that, since it uses so little of the milk powder, it should work fine. However, buttermilk (whether dried powder or liquid) is more acidic and may affect the rise. There is a hefty amount of yeast in the recipe, however, so should still rise.
It might not be a bad idea to add 1/4 teaspoon baking soda to neutralize the acid a bit so it doesn't inhibit the yeast growth. The acid in buttermilk will soften gluten and thus should make a more fluffy, tender bread texture; but that same acid can inhibit yeast and though the dough would be softer, it could be a bit more dense. They suggest adding the baking soda to ensure the yeast works to its full capacity.
Let us know how it goes!
Best,
The Milk Street Team

Can Buttermilk Powder Replace Dry Milk in Japanese Milk Bread

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