Author Topic: Using whey in place of water for bread making (Read 5976 times)

Wonder · « **on:** November 06, 2012, 10:11:38 pm »

The last few loaves of bread haven't risen anywhere what I can normally get and I wasn't sure why. They taste great but just slightly heavier than normal. Last night I realised in all the loaves that aren't rising as well I have replaced the water with Whey leftover from my greek style yoghurt making. Would this be the reason the yeast isn't activating as well?

fundj&e · « **Reply #1 on:** November 07, 2012, 12:18:22 am »

i have had problems with my bread 2 wonder, i am blaming the weather

, some days i need to use upto 70grams more flour

meganjane · « **Reply #2 on:** November 07, 2012, 12:37:01 am »

Is whey quite acidic? Perhaps that's the reason that your loaves aren't as good. But, then again, I add Vit C which is an acid, so that may not be the reason at all!

Blame the weather.

droverjess · « **Reply #3 on:** November 07, 2012, 04:13:55 am »

Chookie will know more than I, but when I send whey from proper cheese making earlier this year it just added flavour. Rise was same.

Is it a new batch of flour?

Wonder · « **Reply #4 on:** November 07, 2012, 04:19:45 am »

It is a new batch of flour DJ but the first loaf I made which only used water was great. Very strange.

achookwoman · « **Reply #5 on:** November 07, 2012, 06:30:39 am »

Wonder, I haven't. A clue. I wouldn't think that it would prevent the bread from rising. I will investigate.

Wonder · « **Reply #6 on:** November 07, 2012, 07:53:01 am »

I'll have to make a loaf to compare but won't be able to until the weekend. I'll let everyone know how I go.

achookwoman · « **Reply #7 on:** November 07, 2012, 09:34:13 am »

Wonder, I have looked at several recipes that use both Buttermilk and dried yeast. No problems, in fact just the opposite. It is recommended to give a good texture to the baked loaf. Might have to look else where for the problem.

consumerate · « **Reply #8 on:** November 07, 2012, 10:31:02 am »

I have had exactly the same problem. Couldn't figure out a reason why. Now only use water.

fundj&e · « **Reply #9 on:** November 07, 2012, 06:48:46 pm »

wonder do u heat the whey up for 2min at 37 ?

Wonder · « **Reply #10 on:** November 07, 2012, 11:26:27 pm »

Uni, I've been heating it up for about 4 -5 mins at 37 before adding the yeast the same as when I use top or fridge cold water. I threw all this weeks whey out so on the weekend I'll try a standard loaf and see how it goes.

fundj&e · « **Reply #11 on:** November 07, 2012, 11:47:42 pm »

i add the water or whey with the yeast, for tap water i only do 1.1/2 mins at 37 and when the whey is fridge cold i will do 2min at 37. this mornings lot of rolls i had the whey and yeast over night in

and only did 1 min at 37

kateincottesloe · « **Reply #12 on:** January 17, 2013, 02:02:19 pm »

Did anyone ever have any luck with their bread made with whey? Is the answer to heat the whey to 37? I'm hoping to nail this because my family always clamor for sourdough, but I don't always have buttermilk and a I DO always have whey!

Author Topic: Using whey in place of water for bread making (Read 5976 times)

Wonder

Using whey in place of water for bread making

fundj&e

Re: Using whey in place of water for bread making

meganjane

Re: Using whey in place of water for bread making

droverjess

Re: Using whey in place of water for bread making

Wonder

Re: Using whey in place of water for bread making

achookwoman

Re: Using whey in place of water for bread making

Wonder

Re: Using whey in place of water for bread making

achookwoman

Re: Using whey in place of water for bread making

consumerate

Re: Using whey in place of water for bread making

fundj&e

Re: Using whey in place of water for bread making

Wonder

Re: Using whey in place of water for bread making

fundj&e

Re: Using whey in place of water for bread making

kateincottesloe

Re: Using whey in place of water for bread making