Table 2 provides interpretation of specific eGFR values. Creatinine measurements, and therefore eGFR calculations, are affected by very high or very low muscle mass, muscle injury, a diet very high in meat, hepatic cirrhosis, certain drugs, etc.
Water is the most commonly used liquid in bread making because it dissolves and activates the yeast and it blends with the flour to create a sticky and elastic dough.Breads made with water are heavier and have a crisp crust and a chewy texture. Milk helps to enrich the dough and the flavor of the bread.It produces a loaf with a creamy-colored, tender crumb and a golden crust. You can use whole, low-fat or skim milk based on your preference. You can also use nonfat dry milk instead of fresh milk and add water for the required liquid.reads made with water are heavier and have a crisp crust and a chewy texture. Milk helps to enrich the dough and the flavor of the bread. It produces a loaf with a creamy-colored, tender crumb and a golden crust. You can use whole, low-fat or skim milk based on your preference.
So with using one or the other recipe we have 71% hydration based on a 125g cup of flour & 237g cup of water. Yeast is just under 1.4% of the flour. That would be a lightly spooned and leveled dry measuring cup. One difference could be a heavy measured cup, with the powdered milk making a firm dough. Why bread flour is used is beyond me, try mixing half bread with all purpose flour and see what happens.