using whey in bread dough?
I make my own yogurt, and strain some of it for Greek yogurt/labneh, so I end up with a lot of extra whey -- way more than I need for starting the next batch of yogurt, soaking beans, and making sauerkraut, which use up only a few tablespoons a week. It's got a lot of calcium in it as well as LAB and other goodies, so I hate to waste it. I know I can use it in place of yogurt or buttermilk in baking soda baked goods (blueberry muffin season should start this weekend -- hooray!), but I'd love to be able to substitute it for other liquids when making bread. Since I'm still learning to make bread properly, it's a little early to start substituting things in recipes, but this is something I'd like to be able to do consistently and long term, so I might as well learn how to do it soon. At some point I'll just try it, but if anyone else has tried it, or has ideas about how the pH will affect the fermentation time or anything else, I would love to hear about it.