Yogurt Whey in a sourdough = No gluten?
So I made yogurt last night, and I had about a cup and a half of whey after I strained it. My girlfriend used a half cup in muffins, leaving a cup left over. About to make a loaf of sourdough, I replaced a cup of water with the whey. I did about 1.5 cups of 8-hour old starter. I mixed those straight into the final bread, adding around .5 kg of bread flour and .25 kg of whole wheat partial malt bread flour, and enough water to hit what felt like 65-70% hydration. I let it ferment overnight, and in the morning, it was weird.
The gluten just never wanted to develop. I make this sourdough loaf weekly, and the starter is supposedly at least 13 years old. I started with a couple of stretch & folds, but the dough was just tearing. I kneaded it hard for about 2 minutes, and it still never came together. To proof it, I just lumped in a loaf pan. I baked it at 400 for 40 minutes, and it split around the rim, and had unsightly holes all around the sides.
I blame the whey. I've never used it before, and it seems to have just made the dough too slack. Probably all of those yogurt bacteria proteases. No me gusta.
Still tastes real good, just not pretty in the slightest.