March 2, 2019 - 1:37pm
Whey to go
I've just bought some concentrated fermented whey with an idea to use it in a bread. Where do I start? Would love to make a long fermented whole-wheat loaf. I'm thinking a sourdough but open to yeasted recipes as well since this is fermented and will lend a sourdough flavour.
Thank you.
Share
type of loaf to get the flavour of the whey to shine through. Then play with adding seeds in.
It's a concentrated fermented whey so i'm not sure how it translates into normal whey. Do you think by adding one tablespoon to a cup of milk it can act like a substitute for buttermilk? Like adding a tablespoon of lemon juice to milk.
Don't know much in regards adding this to bread, but I do know that nutritionally buttermilk is different to whey. Whey is protein-rich but basically fat-less. Buttermilk is the liquid left when cream is made into butter, so has minimal protein and I would guess, much more fat. Again a guess that both would soften the crumb. Does the label say how much the concentrate is?
In the past I've made bread by blending sprouted whole buckwheat grains with whey and leaving to ferment for 1-2 days. Dense, but I liked it.
Have fun exploring. I look forward to seeing what you come up with.
When making a buttermilk substitute one can add an acid to milk. One cup of buttermilk can be substituted with 1 tablespoon of something like lemon juice and then topped up with milk. I'm not sure about this fermented whey concentrate. Came across it and bought it on an impulse. I'm assuming it's acidic being fermented. Thinking about making a buttermilk substitute using it. Just want to get it into a bread.
Thank you Alison.
look forward to seeing the results!
concentrated whey is also acidic. The acid restricts the the metabolism of LAB way more than it does the yeast according to Ganzel at any rate. I have found that using whey for all the liquid in the dough makes for an inferior loaf but up to 25 - 33% whey isn't too much of a problem. Lucy says she has no idea what concentrated whey would do but it should make great ricotta cheese:-). Whey sure makes a yeast bread much better tasting for sue.