Aunt Besya
I buy ready-made whey, but I also adapted to do everything on it - wheat and rye bread, and pastry and dough on dumplings .. I like it very much !!
Zefirka
Quote: Michelle

I don't know if anyone here spoke about whey dumplings, but if anything - I'll write again: the tastiest softest dumplings are made with whey !!! In the summer with fruits, berries and sour cream - very tasty !!

Michelle, write please.
After all, you need a little serum for the test (it's pretty cool)?
Michelle
Zefirka:
I put in the serum as much as I would put in the prescription water. The recipe is very simple, but unfortunately I'm not 100% sure I remember it exactly. If you want, I will write to you tomorrow
Michelle
Zefirka:
everything is outrageously simple:
1 cup whey (or milk)
1 tsp soda quenched with vinegar
1 egg
flour
Bread Pete
Quote: Aunt Besya

I buy ready-made whey, but I also adapted to do everything on it - wheat and rye bread, and pastry and dough on dumplings .. I like it very much !!

Recently I had to buy whey in the store - I had to urgently bake 2 loaves on the road, there was no time to cook my own. The rise of the bread was noticeably worse - about one and a half times in height. Like this. I'd better do mine
stspelia
I bake whey bread. it turns out delicious. It can really stand in the refrigerator for at least a week. I like it more than just on the water. But 50/50 should be tried. Although, in principle, it is completely satisfied with serum.
beloks
And I started the 3rd loaf in my life with whey. Darnitsky works great, I have not tried others yet.
ledi_z
But I, too, thought about the benefits of whey, and decided to bake bread in a breadmaker, replacing the water with whey! and I want to say that the taste is better, but for some reason the dough turned out to be liquid and I had to add flour! I do not know why!
Admin

Because you need to constantly monitor the balance of flour / liquid, i.e. for the bun
The dough cannot be constant and a lot depends on the ingredients themselves, on how they interact with each other, absorb liquid, etc.
zoinka15
I also made my 2nd loaf on whey, it was just that there was no milk at home and I replaced it with whey. Thanks to Admin for the advice on how to shape the kolobok, during the kneading process I watched the dough and it turned out that the kolobok did not have enough flour. The bread turned out to be delicious, tall, airy and fragrant. The child could not wait for it to cool down. But now, after reading Temka, next time I will put a little less salt.
Admin

zoinka15, bake to your health and let everything work out for you
sweetka
comrades, is it necessary to filter sour milk so that there is pure whey, or so can it be added to bread?
Admin

You can do that, it will do The serum also has a sour taste
sweetka
yes, the taste does not bother me. it's just that sour has a thicker consistency than whey. nothing?
Admin

You can drip some water to the kolobok
Homochka
Girls are dear! But the serum let me down ...
I baked it three times according to different recipes from the LG book. All three times, the bread turned out to be dense, did not rise well and seemed to be not even baked to the end, at least a damp taste was felt. Today I made the same bread on water - fluffy, tender, rose perfectly ...
I read the whole topic about serum - it looks like I'm the only one so unlucky, can you tell me what these shoals can be connected with?
Admin
Quote: Homochka

Girls are dear! But the serum let me down ...
I baked it three times according to different recipes from the LG book.All three times, the bread turned out to be dense, did not rise well and seemed to be not even baked to the end, at least a damp taste was felt. Today I made the same bread on water - fluffy, tender, rose perfectly ...
I read the whole topic about serum - it looks like I'm the only one so unlucky, can you tell me what these shoals can be connected with?

It doesn't look like a serum at all!

We go to the topic Help, nothing comes of it !!! (Ambulance) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=33.0 and we understand there

Let's give the recipe for whey bread, what and how and how much was measured, and so on - then we will calculate what was wrong
And where did you get the serum?
caprice23
I also get a lower bread on pure whey than if it is only partially added to the dough. Its own serum, homemade. Why is that?
Crochet
Quote: caprice23
I also get bread below on pure whey

Such a phenomenon also took place !!!

Not on an ongoing basis, but it did happen.

I can't say with 100% certainty what it was, but there are still some suspicions ...
Crown
Quote: caprice23
Why is that?
Adjust, adjust, select the optimal amount of yeast and other ingredients. I, too, like many here, make any dough, even dumplings, on whey, all the breads and pies, even in recipes for muffins and cakes, I replace milk / kefir / yogurt with whey (do not pour it out, but surplus sour milk, if suddenly , you can always put it on cottage cheese), the pastries are very decent.
And keep in mind that I am not yet very experienced as a baker, I got HP only a year ago, so I am still that "special".
Quote: Alen Delonghi
This is the liquid part of milk, from which protein and fat components have been completely or partially removed.
Fatty, yes, at least 0.2-0.5%, but with better protein, a lot of proteins valuable for the body remain in the serum, they are called whey.
Bodybuilders on proteins, including whey, pump up their muscles.

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