Maybe this is like kombucha. Kombucha has a symbiotic bacteria and yeast community. Live whey has the bacteria and sourdough has the yeast. Although, if you're heating the milk and using acid, then it's probably not live whey. However I've seen videos of bakers who use whey from yogurt and have great bread too. I'm going to try that.
Great question. I ferment milk and oats with kefir. I considered sourdough bread before but I thought the starter would take too long. I guess I'm gonna try baking my own bread now!
I just recently made some cheese out of some buttermilk I cultured myself. I had a bunch of whay left over. I created a new sourdough starter using a small spoonful of 2 year old starter, flower, and whey. 24 hrs later and it has tripped in size. I thought the acidity would have killed the yeast, but to my surprise it turned out looking wonderful. I will make a loaf out of it today and report back.
Welcome back Katie, it's so good to see you again with your new videos. Smart ideas with the Whey, Whey can be used for many different things. In fact, one of my culinary idols made a sorbetto or sorbet with mozzarella whey.
Hi Eric! Thanks for the welcome back -- I'll be back a lot more frequently coming up :) The idea of making a sorbet with mozzarella whey is soooo genius! A sweet whey is so delightful I could literally just drink it on its own; I bet it makes an amazing ice cream. Do you mind if I ask who the culinary idol of yours is who makes that?
@@TheQKatie my pleasure, the culinary idol of mine who thought of the idea of mozzarella sorbetto was Michael Symon, he made it on the show Iron Chef America. Have you seen the show Iron Chef America and do you know chef Michael Symon?
During the lockdown I tried the sourdough for sure! I even bought the banneton and was going to purchase a dutch oven but decided not to get carried away until i mastered my technic 🤣🤣🤣 might get it now!
I make bread everyday only using kefir whey. I make kefir and the whey for medicinal reasons and if I have excess whey it is the best liquid for bread. Enjoy.
How about fermenting a loaf with just yogurt or fermented cheese whey? Not heated but leaving all the lactofermenting buddies intact and letting them do the rising. It'd be amazing if that worked. Love love sourdough!
"lactofermented buddies" -- this is a great suggestion!! Thank you!! So just to clarify, are you suggesting yogurt (for example) instead of water, entirely?
Ooo what if you used tomato juice and then did a tomato/basil loaf? I’m sure any herb or garlic combo would be good if the tomato flavor comes through!
Oooo that sounds good! A word of caution though, some juices can be too acidic for the natural yeast to proliferate, so try cutting some of the tomato juice with water first, then gradually increase it to full strength to see how the dough behaves before and during baking :)
This is an EPIC idea and I love it!! @emaline is right, acidity can be an issue when it comes to yeast ... but I still totally think this is worth trying! Or at the very least I could try folding in sun-dries tomatoes. Thanks for the suggestion ! Love it.
I have been doing sourdough bread with whey, but for some reasons, the oven spring were very weak. I started to think if the problem with the starter or whey. Any suggestion?
Hi Bruce! Hm, good question. My initial thought is that it's likely a problem with the starter. That is because I didn't experience oven spring with my whey sourdough (as you saw in the video). How robust is your starter when you make a normal sourdough recipe? However, it's possible that whey you're using is significantly different from the whey I used (discard of making yogurt and cheese), and that the whey might be a problem, depending on how you're getting your whey. It's always a bit of experimentation to get to the bottom of questions regarding sourdough! I hope this helped at least a bit!
@@TheQKatie Thank you for your reply. My whey is the discard of making yogurt. I started to use whey to replace water 5 months ago when I started to make my own yogurt. I made a poolish starter bread yesterday with whey and it looks great. I think it's a problem with my sourdough starter and I am making another starter to test it out again. Thank you for the great video.
Can you make sourdough starter and a loaf from entirely quinoa flower and other gluten free ancient grains, or is the gluten a necessary component in the fermentation process?
It's say gluten is less key in the fermentation but definitely a significant factor for the structure of the bread. You can ferment literally any kind of grain to produce some sort of by product but as far as producing a naturally leavened loaf of bread with only gluten free flours is.....very difficult. The dough ends up being too wet, it doesn't stretch as much (in fact it tears very easily), and you don't get the right chew you're used to in a sourdough loaf. In my experience, producing a stable active starter with gluten free flours has been difficult too. They usually don't rise as much compared to their gluten counterparts. However, knowing how big the gluten free community is, I'm sure there is someone out there that has made a successful attempt at making a gluten free loaf with quinoa as some part of the base. Good luck in your search!
I second Emaline :) Gluten is necessary for a bread to rise like the one in this video. But you could certainly ferment the grains and still make some kind of a bread with them! It would likely be a more dense bread, though. Still worth experimenting with!
You should be more to the point. If the video is about sourdough bread baking with whey, then focused on that and make another video about how you extract the whey from your cheese making process. This way your videos will be shorter and to the point. But, other than that, thanks for sharing! I was kind of thinking of doing the same and this video helped view what the result would be like.
Whey to go Katie and Connor!! 🍞 It looks amazing!!!
Hehe LOVE the whey pun ! (They never get old!!) Thanks for watching, Janet!
Maybe this is like kombucha. Kombucha has a symbiotic bacteria and yeast community. Live whey has the bacteria and sourdough has the yeast. Although, if you're heating the milk and using acid, then it's probably not live whey. However I've seen videos of bakers who use whey from yogurt and have great bread too. I'm going to try that.
Just tried this before watching this. I also use it in stir fry for a little added nutrients
Great question. I ferment milk and oats with kefir. I considered sourdough bread before but I thought the starter would take too long. I guess I'm gonna try baking my own bread now!
I just recently made some cheese out of some buttermilk I cultured myself. I had a bunch of whay left over. I created a new sourdough starter using a small spoonful of 2 year old starter, flower, and whey. 24 hrs later and it has tripped in size. I thought the acidity would have killed the yeast, but to my surprise it turned out looking wonderful. I will make a loaf out of it today and report back.
Welcome back Katie, it's so good to see you again with your new videos. Smart ideas with the Whey, Whey can be used for many different things. In fact, one of my culinary idols made a sorbetto or sorbet with mozzarella whey.
Hi Eric! Thanks for the welcome back -- I'll be back a lot more frequently coming up :) The idea of making a sorbet with mozzarella whey is soooo genius! A sweet whey is so delightful I could literally just drink it on its own; I bet it makes an amazing ice cream. Do you mind if I ask who the culinary idol of yours is who makes that?
@@TheQKatie my pleasure, the culinary idol of mine who thought of the idea of mozzarella sorbetto was Michael Symon, he made it on the show Iron Chef America. Have you seen the show Iron Chef America and do you know chef Michael Symon?
Whoaaaaaaa look at that stretch. That dough is amazing 🤤
Hehe yeaaah, it had epic stretch!! Such a good sign!! ❤️❤️
0:40 how about whey from turning yogurt to Greek yogurt? Will bacteria in yogurt whey make bread rise?
Carry on the Great work. Love to see what's coming next
Hi Muhammad! Thanks for watching :) And yes, I'll be back with more soon!
Wow, that looks amazing 😍😍 these videos always make me want to bake bread so much
Oh gooood! That's the goal! Baking bread is so fun. Have you tried any loaves yet?
During the lockdown I tried the sourdough for sure! I even bought the banneton and was going to purchase a dutch oven but decided not to get carried away until i mastered my technic 🤣🤣🤣 might get it now!
When you make homemade cheese the milk has been curdled with a bit of acid. Does this affect the whey?
I make bread everyday only using kefir whey. I make kefir and the whey for medicinal reasons and if I have excess whey it is the best liquid for bread. Enjoy.
How about fermenting a loaf with just yogurt or fermented cheese whey? Not heated but leaving all the lactofermenting buddies intact and letting them do the rising. It'd be amazing if that worked.
Love love sourdough!
"lactofermented buddies" -- this is a great suggestion!! Thank you!! So just to clarify, are you suggesting yogurt (for example) instead of water, entirely?
@@TheQKatie Yeah! Sort of 😅 Say the whey from straining greek yogurt. It would have all the bacteria intact and maybe ferment the loaf, ya?
Ooo what if you used tomato juice and then did a tomato/basil loaf? I’m sure any herb or garlic combo would be good if the tomato flavor comes through!
Oooo that sounds good! A word of caution though, some juices can be too acidic for the natural yeast to proliferate, so try cutting some of the tomato juice with water first, then gradually increase it to full strength to see how the dough behaves before and during baking :)
This is an EPIC idea and I love it!! @emaline is right, acidity can be an issue when it comes to yeast ... but I still totally think this is worth trying! Or at the very least I could try folding in sun-dries tomatoes. Thanks for the suggestion ! Love it.
do you know how to seperat whey from the whey water or at least how to reduce the water amount ?
I have been doing sourdough bread with whey, but for some reasons, the oven spring were very weak. I started to think if the problem with the starter or whey. Any suggestion?
Hi Bruce! Hm, good question. My initial thought is that it's likely a problem with the starter. That is because I didn't experience oven spring with my whey sourdough (as you saw in the video). How robust is your starter when you make a normal sourdough recipe? However, it's possible that whey you're using is significantly different from the whey I used (discard of making yogurt and cheese), and that the whey might be a problem, depending on how you're getting your whey. It's always a bit of experimentation to get to the bottom of questions regarding sourdough! I hope this helped at least a bit!
@@TheQKatie Thank you for your reply. My whey is the discard of making yogurt. I started to use whey to replace water 5 months ago when I started to make my own yogurt. I made a poolish starter bread yesterday with whey and it looks great. I think it's a problem with my sourdough starter and I am making another starter to test it out again. Thank you for the great video.
@@brucewan2292 Aha, good deducing! I think you're right. Good luck!!!
Welcome back!
Thank you, Beth!!! Your comment just put a BIG smile on my face :) See you back here soon!!
Third comment. This was a delicious edit.
You guys are so cool 😊
:)
i make my spelt bread,pancakes ,blinis …. using whey instead of water
Can you make sourdough starter and a loaf from entirely quinoa flower and other gluten free ancient grains, or is the gluten a necessary component in the fermentation process?
It's say gluten is less key in the fermentation but definitely a significant factor for the structure of the bread. You can ferment literally any kind of grain to produce some sort of by product but as far as producing a naturally leavened loaf of bread with only gluten free flours is.....very difficult. The dough ends up being too wet, it doesn't stretch as much (in fact it tears very easily), and you don't get the right chew you're used to in a sourdough loaf. In my experience, producing a stable active starter with gluten free flours has been difficult too. They usually don't rise as much compared to their gluten counterparts. However, knowing how big the gluten free community is, I'm sure there is someone out there that has made a successful attempt at making a gluten free loaf with quinoa as some part of the base. Good luck in your search!
@@emalinel very informative! Thanks!
I second Emaline :) Gluten is necessary for a bread to rise like the one in this video. But you could certainly ferment the grains and still make some kind of a bread with them! It would likely be a more dense bread, though. Still worth experimenting with!
Orange juice, will it sourdough?
Whoa, FUN! Thanks for this. Someone on instagram suggested Lemonde ... I'm liking these citrusy vibes :) ...
I think you can make delicious bread with just two ingredients whey and flour, no need for sourdough.
Without the sourdough it wouldn't rise ... but I bet it would make a delicious flatbread!
You should be more to the point. If the video is about sourdough bread baking with whey, then focused on that and make another video about how you extract the whey from your cheese making process. This way your videos will be shorter and to the point. But, other than that, thanks for sharing! I was kind of thinking of doing the same and this video helped view what the result would be like.
Whey 😎
Hehe, I should've seen how many whey puns I could fit into one video....
Your bread looks great but your oven door is very dirty
No "whey" lol
what should i say for a first comment
Hahaha, this is perfect :)
Second comment
Stop making up verbs.