i subbed all of my water in my last sourdough bread for whey left over from yogurt making. Had a lovely loaf, but I don't know what it does to the bread. Can any one help? Not sure if it will hinder or help the production of gas, does it effect the gluten ?
Then it got me thinking, would it help in a starter - but I've not seen anyone here using it so I guess not?
But Emmanuel Hadjiandreou has a recipe for Whey Sourdough.
I have this book also! Too many bread books I didn't recall his name. !
Dan Lepard does a lovely whey and honey bread...very nice indeed
I have dans book. I'll take a look
this might help "Whey has strong water-binding properties to fight off staleness, a welcome addition when using whole wheat flour. With gums, it also adds fiber without creating a gummy texture common in whole wheat products.5 They can be used in helping replace gluten levels, because its structure and gas-trapping properties mimic gluten. It also can help reduce fat and carbohydrates while increasing the nutritional benefits of the product"
All pluses then. Looks like the yogurt will be going in the proofer same time as the starter tomorrow.
74% whey bread in Hamelman, p. 289. All of the above benefits. Plus, he says the amount of acidity it adds depends on the age, and residual lactose contributes to crust coloration and food value.
Made the no-waste recipe http://weightloss-slim.fit/node/29129/whey-sourdough-nothing-wasted%3C/a%3E with less hydration because of AP flour and in a pan. (410AP, 125WW, 150 starter 100% hydration AP and rye, 296 whey and 12 salt) I still don't get good rising in my fermentation or proofing but oven spring Kaboom! and the taste is fantastic. I've got a perfect whey use now. I just have to remind myself to let it get a little warmer first.