I keep both on hand, and I use the baker's powdered milk in yeast breads and the regular powdered milk in yogurt and other baking, such as quick breads, muffins, cakes, and now cookies. The price is about the same for King Arthur's dried milk for baking and Bob's Red Mill milk powder.
Someone asked, in a roundabout way under the questions under the Bob's Red Mill product, about whether it was treated for high heat--and clearly that person was thinking about the special dry milk King ARthur produces (an no one else?) but not naming it. The answer from the company seemed to hedge. I'm not sure how much of that was not identifying their process or trying to avoid getting in trouble with another company.
I do not care for the granular powdered milk, although before I found BRM, which is a powder, the granular was what I bought. I would usually grind it to powder, which was a bit of a mess. Of course, the granular dried milk is easily reconstituted. Perhaps that is a clue? The BRM milk powder also can be reconstituted, but the King Arthur special dry milk cannot be reconstituted and must be mixed in with dry ingredients.
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