January 26, 2017 - 4:22pm
whey powder vs dry milk
This has probably been discussed before but I wasn't able to find my answer with a search.
I generally bake whole wheat sandwich bread and I usually add a few tablespoons of dry milk powder. I was wondering about how dry whey powder might behave compared to the milk powder.
I'm not sure, but my sense of it is that whey powder would add the milk protein without adding the milk sugar that I'm adding with dry milk now.
Curious if anyone has baked with both and can describe how the texture or other properties might change using whey powder vs dry milk.
thanks in advance!
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I don't know about whey powder -- but I have experimented with making a WW sandwich loaf with liquid whey (from yogurt making), starting with whey as a 1:1 substitute for water. I found the result to be less than desirable. The baked bread was dense and gooey, and I could not fix it over a few loaves. Whey was bringing something extra to the process, so I just gave up with it. Obviously, that may or may not be a constructive answer to your whey/milk powder question.
jaywillie
I recall seeing, over the years, many references to using whey. Being a lazy sort, I called on my friend Google and found a whole pot load of threads here on Fresh Loaf.
I'll bet there are several that will help you.
gary