Substituting whey for water
Posted: 04 January 2008 02:49 PM   [ Ignore ]
Total Posts:  1
Joined  2007-11-17

Greetings all,

Though I’ve been reading Rose’s books and blog for about a year, I am new to the forums and this is my first time posting! So glad to join this lively community.

I wondered if anyone here has had experience with using whey (in liquid form) in their bread baking, and if so, if they’ve found any general substitution guidelines? I have recently discovered the virtues of straining yogurt (custard-like consistency and flavor with no fat!), and I would love to incorporate the whey that I’m straining into my baking somehow. I’ve found hits on several boards related to this subject, but the recommendations are diverse and I’d value the input of folks here.

Thanks in advance for any advice!



Posted: 04 January 2008 03:59 PM   [ Ignore ]   [ # 1 ]
Sr. Member
Total Posts:  728
Joined  2007-11-18

  Good afternoon & welcome to the culinary forum. The information that I have is this…. like yogurt, whey promotes good bacteria for the colon. You can consider 1/2 cup of liquid whey to replace a like amount of water in a 2 loaf recipe.

  Good luck in your baking & enjoy the the rest of the day.

  ~FRESHKID. cool hmm

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