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Posts Tagged ‘artisan bread’

Remember a couple of weeks ago when I was making cheese http://wp.me/pSHGq-20 and I mentioned the leftover whey and what I might do with it? Well, yesterday I decided to try making artisan bread with it. Whey that is left from making cheese with rennet (I understand) is actually pretty tasty and good to use for many other things, however, whey that is left when vinegar and milk is used to make cheese is (you may have guessed) pretty sour. But since I used both regular milk and butter milk along with the vinegar, I thought this might taste better.

The artisan bread recipe that I used called for 18 oz of cool tap water – in which I substituted the whey whey liquid After that it takes 2 1/4 tsp salt, 1/2 tsp inst yeast, and 4 1/2 cups bread flour (or all purpose flour).

After mixing this, and letting it set for about 12-14 hours, I had a bowl full! proofed
I worked the dough down and divided it into my muffin pans. Since I only have 1 deep muffin pan, I did 6 of those and 12 smaller regular size rolls. rolls in pans

And as you can see – they turned out beautifully… Finished rolls but… how did they taste? Uh… before bedtime about 6-8 of the little ones had already gone “bye-bye”. I think I’ve found a use for my leftover whey!

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