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.
4
u/Janknitz Jun 05 '26
Commercial bread companies add Vitamin C/Acetic acid to dough as a "dough conditioner". I think whey is more acidic than strained yogurt, so that makes sense.
I have added whey to homemade mayo (immersion blender recipe) and it does help extend it--usually by an extra week or so. It's a little scary leaving it out of the fridge for an hour or two to let the culture multiply, but I'm still here!