The Fresh Loaf

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Whey Sourdough - nothing is wasted

txfarmer's picture

Whey Sourdough - nothing is wasted

Sending this to Yeastspotting.

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Got a lot of whey left after making ricotta (see here), which I used to make this sourdough bread. In addition to softening the crumb, whey also brings a very subtle sweetness to the flavor.

Whey Sourdough

bread flour, 325g
ww flour, 100g
starter (100%), 150g
whey, 296g
salt, 10g

2. Mix everything together, autolyse for 20 to 60min,mix @ medium speed for 3-4 min until gluten starts to develope.
3. Bulk rise at room temp (~75F) for about 3hrs. S&F at 30, 60, 90, 120min.
4. Shape into boule, put in basketes smooth side down, put in fridge overnight.
5. Next morning take the dough out to finish proofing, about 60min for me. Score.
6. Bake at 450F with steam(either put in preheated cast iron pot and cover with lid, or put dough on preheated baking stone and pour water in another cast iron pan to create steam) for the first 15min, take out the pan with water, reduce to 420F keep baking for another 30-35min. Turn off oven and crack the door open a bit, and leave the breads inside for 10min before taking out.

The dough wasn't that wet (only a part of whey is water), but crumb turned out to be very moist and open. Mouth feel is softer than usual hearth loaves, and slightly sweeter.


jarkkolaine's picture

...and I like the idea of not wasting anything. I'll have to try this the next time I make cheese. :)



txfarmer's picture

Thanks Jarkko!

dabrownman's picture

not want not.  Being thrifty is a virtue.  Plus the bread can be better too!  What is not to like?

Nice baking, photograpy and write up as usual. 

txfarmer's picture

Exactly, I will make more cheese for sure, so will try other breads with whey.

Isand66's picture

Beautiful loaf.

I was just telling my wife that I want to make some cheese and use the whey to make bread....and an hour later I see your post!  Nice post as always.


txfarmer's picture

Ha, what a coincidence.

HeidiH's picture

While I  make cheese, I pop the empty milk bottle in the fridge to keep it from getting to warm and souring.  Then I just keep the whey in the fridge in the milk bottle.  It keeps two weeks or so, still passing the sniff test.  When it doesn't pass the sniff test or when I get another gallon of milk to make cheese, I toss it out.

It does have a noticeable affect on bread for me.  Since I am usually using it direct from the fridge, it makes the dough cold to start with, necessitating longer proofing times.   It also changes the flavor and consistency of the bread.  It's very useful for rye since it supplies the acid rye needs and I can again delay learning how to keep a sourdough starter.

dabrownman's picture

yogurt and fresh cheese whey in 18 oz recycled peanut butter plastic jars so it never goes bad and is always there when if I remember to fish it out the day before use :-)  I agree that I prefer SD breads made with whey over any other liquid tried to date.

aedoxsey's picture


I'm very new to bread making but I'm having some success when I use the whey left over from making yogurt. I live in Latvia now and we only use raw milk. I find using whey makes the bread prove quicker and makes for a very light loaf. I've just make a beetroot sourdough which was much lighter than without using whey. What is your experience.?

DeeBaker's picture

I adjusted the a bit as I don't have bread flour available, and then accidentally made it far too dry, but till had great success in a 9x5 loaf pan.

Kept the 296g whey as it was close to what I had, added 410g all purpose, 125g whole wheat, 150g starter that was 50% rye and 50% all purpose, and 12g salt. I'm still super new to bread baking and sourdough especially, but look forward to working with this recipe again.

CowboyPhil's picture

I have been making sourdough for quite some time, but Yogurt is a new thing for me, I am glad to know I can use the leftover whey from making yogurt cheese. Thanks for the recipe.