how to use whey in bread baking
I am working in a cheese making company. This company is making cottage cheese and as a result we have lots of whey as a by-product of cheese. Since there is a bakery factory right beside our dairy facility, we were thinking to use the whey in making our bread!!
We tried once but the loaf did not show good volume. Any body knows what could be the reason? Is there any specific method of dough preparation recommended??