Using whey in bread making

[suffolk]

We’re making our own Greek-style yoghurt and have whey that we can use in cooking. I use whey for soda bread and scones but I’ve not used it when making bread.

Our ‘daily bread’ is made using this recipe https://www.bbcgoodfood.com/recipes/191 ... bake-bread with 400g organic wholemeal bread flour and 100g white bread flour, and substituting light olive oil for the sun flour oil. I often add pumpkin or sunflower seeds.

Can anyone foresee any problems if I use whey instead of some or all of the water in this recipe?

[scullion]

have you tried looking through the fermenting book? i have the feeling he has something on the use of whey.

[suffolk]

That idea occurred to me just a few moments ago ...

[StokeySue]

I wonder if it would work in place of some or all of the milk often added to soft floury baps?

[suffolk]

I’m sure it would Sue I’ve found quite a few recipes online using whey to make white bread of all sorts and I’ll be trying several of them ... but as it suits us best to eat mainly wholemeal as our usual loaf that’s what I make most often. I was wondering what others thought of using whey in the particular recipe I linked to smile

[StokeySue]

[suffolk]

Looks good Sue It’s such a straightforward recipe isn’t it. We find that as it stales it makes really good toast too.

[Seatallan]

[dennispc]

Does this help?

http://www.thefreshloaf.com/node/56643/ ... read-dough.

I see the recipe has only one rise, no knocking back or proving stage. I must try that some time, would enable us to go out for coffee earlier!

[suffolk]

Thanks. The one rise was the first thing that appealed to us as it means that we have fresh bread cooked and cool enough to slice in time for lunch.

Thanks for the link ... it looks interesting.

I made a wholemeal loaf doing a straight substation of the whey for the water and if turned out just great. A slightly softer loaf but with a good rise and great crumb

I’ve also bought myself Wild Fermentation by Sanford Ellis Katz (who wrote the book Scully referred you earlier). This has some really interesting looking recipes for breads, as well as other fermented foods. I’ve not had time to read it properly yet.

[scullion]

is 'wild fermentation' good? i haven't had a look at that one.
'the art of fermentation' will take you a long time - it's just over 900 pages - i've been reading it (on and off for months - probably a year - it's open behind this page on my 'desktop').
i think it's a book you dip into rather than reading start to finish.
it is an interesting book, isn't it? he has investigated so many ferments, from around the world, that i'd never even heard of.

[suffolk]

Wild Fermentation seems to be a brief précis of the Art of Fermentation, plus recipes ... I can see it being very useful.

[PatsyMFagan]

I don't think either of you are on facebook, but there is a UK Fermenting group with some very knowledgeable contributors … Katz is considered to be the guy with incredible experience - he's virtually looked on as 'god'

[scullion]

[StokeySue]

I mainly use Facebook for groups, like the fermenting one (though I’m not in that), and local groups for history and community information, and of course backgammon groups

[PatsyMFagan]