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!