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Using whey in bread baking

a
arp29 Feb 2, 2014 04:03 AM

I've recently gotten into making my own yogurt (so good and easy!) and I've read in a few places that you should save the whey from the strained yogurt for baking but i haven't found any concrete instructions on how to do so. Can anyone give me some pointers on how to use the whey? Thanks!

  1. t
    treb Mar 2, 2014 05:39 AM

    I think it could be a good sub for water, especially where it may have some sugar in it which can activate the yeast.

    1. e
      ecclescake Mar 2, 2014 02:14 AM

      I've replaced the water in this recipe http://www.artisanbreadinfive.com/201... with whey with great results.

      Also I've cooked rice in whey using the absorption method.

      1. weezieduzzit Feb 2, 2014 12:00 PM

        I'm using it to make my own bokashi starter (to innoculate the wheat bran.)

        1. s
          sedimental Feb 2, 2014 10:49 AM

          I use it in fermentation, but it is also terrific to a add a few teaspoons to soaking water for beans, grains and legumes. It is supposed to make them more digestible.

          1. Paprikaboy Feb 2, 2014 05:08 AM

            I made chapatis the other day and used youghurt instead of water. They turned out really well. I assume for bread making you can use whey instead of water. Not being an experienced bread maker not sure how it may affect the structure of the crumb or the rise though. This site may be helpful.

            http://www.thefreshloaf.com/node/3590...

            1. m
              magiesmom Feb 2, 2014 04:38 AM

              http://chowhound.chow.com/topics/353018

              Also very health to drink!

              Our cats love it also.
              You can make whey fermented vegetables also.

              2 Replies
              1. re: magiesmom
                a
                arp29 Feb 2, 2014 05:02 AM

                Thanks! I did a search and didn't see that one. Tell me about whey fermented vegetables...

                1. re: arp29
                  m
                  magiesmom Feb 2, 2014 05:11 AM

                  Naturally fermented vegetables like cabbage for sauerkraut, carrots and turnips are delicious and very healthy for the digestive tract.
                  They are featured prominently in the book Nourishing Traditions and are easy to read about online.

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