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Artisan Bread Enthusiasts  Using whey as liquid substitute    •
Pin It hullaf's picture  Using whey as liquid substitute  I've
just tried a "30-minute mozzarella" recipe, and it turned out
wonderful, but the book it came from said that the leftover whey
can be used as a substitute liquid in bread making. Has anyone
tried this? Book reads: "whey contains milk sugar, albuminous
protein, and minerals." So, is the part that is called
"albuminous protein" same as the serum protein in milk and thus
has to be scalded (just below the boiling point = 190F) before
it could be used? The whey in the mozzarella cheese making
process only got to 105 degrees F.    subfuscpersona's picture
I've used whey left over from making ricotta cheese in a one-to-
one substitution for the water called for. I did not scald the
whey prior to using. It works very well.  I use mostly instant
yeast (not sourdough) and I do notice that the dough rises
somewhat more rapidly than the sa