Whey Sourdough

Do you make your own yogurt and have plenty of whey to use? I make my own yogurt and often have extra whey. So I came up with a whey sourdough formula to use up some of the whey. Whey imparts extra nutrients to the bread. The resulting sourdough has a chewy texture and a nice tang to it.

If you do not have whey and want to try the formula, you can substitute water for the whey, or milk, but you may have to withhold some of the water as the whey isn’t as “liquidy” as water, so your dough might be a bit on the wet side. Keep in mind that bread made with milk also may need a lower temperature when baking as it will brown a lot faster.

There is enough dough to make four large loaves at almost 900 grams each. It would make some nice, chewy pizza crusts too!

Whey Sourdough: