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?