Whey instead of water
I make a lot of cheese (mostly hard cheeses), and the whey just seems like a terrible thing to waste, even after I've extracted as much fat from it as possible, by making natural (no acid added) ricotta. I've used it in soups, but don't have soup everyday. I also make alot of breads - mostly 7 grain, sour dough, other artisan types.
Does anyone have experience and/or advice concerning the efficacy of using whey in place of water, in various breads? Would there be any effect on the crust or crumb, say, in a ciabatta or a baguette? The only kind I've tried it in so far is the 7 grain, and I couldn't tell much difference in the taste or the texture.