The Fresh Loaf

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Whey Sourdough - nothing is wasted

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txfarmer's picture
txfarmer

Whey Sourdough - nothing is wasted

Sending this to Yeastspotting.

Index for my blog entries

Got a lot of whey left after making ricotta (see here), which I used to make this sourdough bread. In addition to softening the crumb, whey also brings a very subtle sweetness to the flavor.

Whey Sourdough

bread flour, 325g
ww flour, 100g
starter (100%), 150g
whey, 296g
salt, 10g

2. Mix everything together, autolyse for 20 to 60min,mix @ medium speed for 3-4 min until gluten starts to develope.
3. Bulk rise at room temp (~75F) for about 3hrs. S&F at 30, 60, 90, 120min.
4. Shape into boule, put in basketes smooth side down, put in fridge overnight.
5. Next morning take the dough out to finish proofing, about 60min for me. Score.
6. Bake at 450F with steam(either put in preheated cast iron pot and cover with lid, or put dough on preheated baking stone and pour water in another cast iron pan to create steam) for the first 15min, take out the pan with water, reduce to 420F keep baking for another 30-35min. Turn off oven and crack the door open a bit, and leave the breads inside for 10min before taking out.


The dough wasn't that wet (only a part of whey is water), but crumb turned out to be very moist and open. Mouth feel is softer than usual hearth loaves, and slightly sweeter.

Comments

jarkkolaine's picture
jarkkolaine

...and I like the idea of not wasting anything. I'll have to try this the next time I make cheese. :)

Cheers,

Jarkko

txfarmer's picture
txfarmer

Thanks Jarkko!

dabrownman's picture
dabrownman

not want not.  Being thrifty is a virtue.  Plus the bread can be better too!  What is not to like?

Nice baking, photograpy and write up as usual. 

txfarmer's picture
txfarmer

Exactly, I will make more cheese for sure, so will try other breads with whey.

isand66's picture
isand66

Beautiful loaf.

I was just telling my wife that I want to make some cheese and use the whey to make bread....and an hour later I see your post!  Nice post as always.

Regards,
Ian

txfarmer's picture
txfarmer

Ha, what a coincidence.

HeidiH's picture
HeidiH

While I  make cheese, I pop the empty milk bottle in the fridge to keep it from getting to warm and souring.  Then I just keep the whey in the fridge in the milk bottle.  It keeps two weeks or so, still passing the sniff test.  When it doesn't pass the sniff test or when I get another gallon of milk to make cheese, I toss it out.

It does have a noticeable affect on bread for me.  Since I am usually using it direct from the fridge, it makes the dough cold to start with, necessitating longer proofing times.   It also changes the flavor and consistency of the bread.  It's very useful for rye since it supplies the acid rye needs and I can again delay learning how to keep a sourdough starter.

dabrownman's picture
dabrownman

yogurt and fresh cheese whey in 18 oz recycled peanut butter plastic jars so it never goes bad and is always there when if I remember to fish it out the day before use :-)  I agree that I prefer SD breads made with whey over any other liquid tried to date.

Sulpicia III's picture
Sulpicia III

I made some of these yesterday and baked them this morning. What a wonderful way to use the left over whey (I made some mozzarella two days ago). Thank you so much for the recipe!