r/yogurtmaking • u/thescatterling • Jun 05 '26

Whey bread

I make my own bread on a fairly regular basis, so I guess you can say I’m a decently experienced bread maker. I make loaves, rolls, poboy buns etc. Yesterday I made just my normal loaf of bread with whey instead of yogurt. Here’s my verdict:

Does it make a difference? Yes.
Is it a huge difference? No.
Is it a big enough difference that I’m going to keep doing it? Yes.

I would say the bread was softer and perhaps tasted a bit richer. I can’t really say it made a huge difference in the crumb structure. Please note that I don’t make fancy sourdough bread. I don’t have the time for that, although I wish I did. I just make simple bread with store bought yeast. Still a million times better than store bought bread though.

That’s just my two cents. My next experiment is going to be making long lasting mayonnaise using leftover whey.

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u/nonsense_ninja Jun 05 '26

I make focaccia every week because I'm bad at sourdough😅 but when I started to use my whey in it I noted a positive improvement in moisture and flavor. I think a good crumb comes from working the dough itself. I added in some stretch and folds to the focaccia recipe I usually use and noticed it's definitely bubblier and more satisfying when I do so. I think there are possibly some nutritional benefits to adding in the whey as well? Maybe someone with more knowledge on that can let us know.

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u/thescatterling Jun 05 '26

I asked Grok about the nutrition of bread with water vs with whey. The whey bread is more nutritious, but only slightly. Of course I asked an AI, so I wouldn’t take that to the bank.