How Much Milk Should I add if I Already Have Butter and Sugar in my Recipe? I am trying to create a sourdough sandwich bread loaf recipe using baker's percentages and I want to replace some of the water for milk. However, I have no idea if it will be too soft or not at the percentage listed below. Is that percentage just right or would I need to decrease or increase it a bit? and I would love any feedback when using milk. I am not using high-heat milk powder, though. Instead, I am scalding the milk before putting it in my recipe. I am also using King Arthur's All-Purpose flour. Here are the following percentages:

Water: 31%
Whole Milk: 25%
Butter: 12%
Brown Sugar: 2%
Starter: 10% (100% hydration)
Salt: 1.7%

If I missed anything that anyone needed in order to help further I apologize. Thank you for your help in advanced!
This is impossible to answer. The minimum amount of milk to add is zero, the maximum amount is as much as you can work with the bread without the dough turning into a liquid batter. Between these two extremes, it is all up to personal taste. The only criteria you suggested was &quot;if it will be too soft&quot; - but one person's too soft is another's too hard. The only way you can do is bake it and decide how it relates to your personal taste.