The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Whey from yogurt making - what does it do in my sourdough bread?

gillpugh's picture
gillpugh

Whey from yogurt making - what does it do in my sourdough bread?

i subbed all of my water in my last sourdough bread for whey left over from yogurt making.  Had a lovely loaf, but I don't know what it does to the bread.  Can any one help?  Not sure if it will hinder or help the production of gas, does it effect the gluten ?

 Then it got me thinking, would it help in a starter - but I've not seen anyone here using it so I guess not?

Lechem's picture
Lechem (not verified)

But Emmanuel Hadjiandreou has a recipe for Whey Sourdough.

gillpugh's picture
gillpugh

I have this book also!  Too many bread books I didn't recall his name. !

mutantspace's picture
mutantspace

Dan Lepard does a lovely whey and honey bread...very nice indeed 

gillpugh's picture
gillpugh

I have dans  book.  I'll take a look

mutantspace's picture
mutantspace

this might help "Whey has strong water-binding properties to fight off staleness, a welcome addition when using whole wheat flour. With gums, it also adds fiber without creating a gummy texture common in whole wheat products.5 They can be used in helping replace gluten levels, because its structure and gas-trapping properties mimic gluten. It also can help reduce fat and carbohydrates while increasing the nutritional benefits of the product"

gillpugh's picture
gillpugh

All pluses then.  Looks like the yogurt will be going in the proofer same time as the starter tomorrow. 

MontBaybaker's picture
MontBaybaker

74% whey bread in Hamelman, p. 289.  All of the above benefits.  Plus, he says the amount of acidity it adds depends on the age, and residual lactose contributes to crust coloration and food value.