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Author Topic: Try some whey in your sourdough bread  (Read 2321 times)

Offline Zeb

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Try some whey in your sourdough bread
« on: August 07, 2010, 04:04:32 AM »
I used leftover whey from draining yoghurt in my last Vermont Sourdough with increased whole grain and got huge oven spring - don't know if that had anything to do with it, gives it a lovely flavour ! Really recommend trying it if you haven't yet.... sub whey for either all or part of the water in the recipe.....  :D




Joanna @ Zeb Bakes

Offline Abby

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Re: Try some whey in your sourdough bread
« Reply #1 on: August 07, 2010, 02:34:16 PM »
Looks beautiful, Joanna!

I have my first ever homemade yogurt setting right this second, so I should actually be able to try this with my next batch of bread! *fingers-crossed*

Offline emnomnom

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Re: Try some whey in your sourdough bread
« Reply #2 on: February 15, 2011, 07:19:17 AM »
Hi Joanna :) I'm here to bump up the thread...

So, is it yogurt whey that you want, or would, say, the water from fresh mozzarella work?

Emily

Offline Zeb

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Re: Try some whey in your sourdough bread
« Reply #3 on: February 15, 2011, 11:12:30 AM »
Definitely use the mozarella water, it's not quite as sour/lactic in flavour as drained yoghurt whey but it's all good stuff, or try commercial buttermilk in there, that gives a similar taste  :D
Joanna @ Zeb Bakes