Forum Thermomix

Welcoming Center, Management and General Chat => Chit Chat => Topic started by: Wonder on November 06, 2012, 10:11:38 pm

Title: Using whey in place of water for bread making
Post by: Wonder on November 06, 2012, 10:11:38 pm

The last few loaves of bread haven't risen anywhere what I can normally get and I wasn't sure why. They taste great but just slightly heavier than normal. Last night I realised in all the loaves that aren't rising as well I have replaced the water with Whey leftover from my greek style yoghurt making. Would this be the reason the yeast isn't activating as well?

Title: Re: Using whey in place of water for bread making
Post by: fundj&e on November 07, 2012, 12:18:22 am

i have had  problems with my bread 2 wonder, i am blaming the weather :-)), some days i need to use upto 70grams more flour

Title: Re: Using whey in place of water for bread making
Post by: meganjane on November 07, 2012, 12:37:01 am

Is whey quite acidic? Perhaps that's the reason that your loaves aren't as good. But, then again, I add Vit C which is an acid, so that may not be the reason at all!

Blame the weather. :D

Title: Re: Using whey in place of water for bread making
Post by: droverjess on November 07, 2012, 04:13:55 am

Chookie will know more than I, but when I send whey from proper cheese making  earlier this year it just added flavour. Rise was same.

Is it a new batch of flour?

Title: Re: Using whey in place of water for bread making
Post by: Wonder on November 07, 2012, 04:19:45 am

It is a new batch of flour DJ but the first loaf I made which only used water was great. Very strange.

Title: Re: Using whey in place of water for bread making
Post by: achookwoman on November 07, 2012, 06:30:39 am

Wonder,  I haven't. A clue.  I wouldn't think that it would prevent the bread from rising.  I will investigate.

Title: Re: Using whey in place of water for bread making
Post by: Wonder on November 07, 2012, 07:53:01 am

I'll have to make a loaf to compare but won't be able to until the weekend. I'll let everyone know how I go.

Title: Re: Using whey in place of water for bread making
Post by: achookwoman on November 07, 2012, 09:34:13 am

Wonder,  I have looked at several recipes that use both Buttermilk and dried yeast.  No problems,  in fact just the opposite.  It is recommended to give a good texture to the baked loaf.  Might have to look else where for the problem.

Title: Re: Using whey in place of water for bread making
Post by: consumerate on November 07, 2012, 10:31:02 am

I have had exactly the same problem. Couldn't figure out a reason why. Now only use water.

Title: Re: Using whey in place of water for bread making
Post by: fundj&e on November 07, 2012, 06:48:46 pm

wonder do u heat the whey up for 2min at 37 ?

Title: Re: Using whey in place of water for bread making
Post by: Wonder on November 07, 2012, 11:26:27 pm

Uni, I've been heating it up for about 4 -5 mins at 37 before adding the yeast the same as when I use top or fridge cold water. I threw all this weeks whey out so on the weekend I'll try a standard loaf and see how it goes.

Title: Re: Using whey in place of water for bread making
Post by: fundj&e on November 07, 2012, 11:47:42 pm

i add the water or whey with the yeast, for tap water i only do 1.1/2 mins at 37 and when the whey is fridge cold i will do 2min at 37. this mornings lot of rolls  i had the whey and yeast over night in  *: and only did 1 min at 37

Title: Re: Using whey in place of water for bread making
Post by: kateincottesloe on January 17, 2013, 02:02:19 pm

Did anyone ever have any luck with their bread made with whey?  Is the answer to heat the whey to 37?  I'm hoping to nail this because my family always clamor for sourdough, but I don't always have buttermilk and a I DO always have whey!  :)