| http://www.w3.org/ns/prov#value | - 2011 December 5 by n00b I hope I am not on the wrong track here and please take this more as an idea than advice as I have no experience with milk doughs and am relatively new to sourdough baking (but LOVING it!) Is it possible that the volume of the milk, being 85 - 90% water and therefore 15 - 10% protein, sugars and other elements and vitamins, needs to be adjusted so that you are still effecti
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