Whey to go...
I fed my starter with my whey from kefir. I have been making a lot of kefir cheese lately ..we use it to fill crepes and make Mexican dishes and also lasagna. It is so yum but I have a LOT of whey. The starter was very happy . I then used the whey to replace the water in 3 different formulas. I have never made an olive loaf. I looked around on TFL and found mebake's take on Hammelman's formula in Bread. I used the whey and added extra as did mebake . I also used it in my More Sour Norwich formula. I have never made a sourdough fruit and nut bread so also made a formula for that from Wild Yeast's blog. 7 loaves all in all. Everything responded beautifully to the whey. I shall use it now each time I bake breads. I just noted that the crumb shot for the fruit and nut bread is too blurry to post. WIll have to do another later. I have posted the Norwich many times so won't repost unless you would like to see ;) Here are some pics:
olive loaf after retard overnight and ready to be turned out on parchment : [1] slashed and ready to go in hot iron pots: [1] baked olive loaves: [1] More sour Norwich SD: [1] crumb olive loaf: [1] fruit and nut loaf crumb: [1] another crumb shot of olive loaf: [1] fruit and nut loaf: [1]