I carry no phone
An aspiring Luddite
In a wired world.
Jeff Berry is an early adopter of the Internet and the Web, a late adopter of Twitter, and declines to adopt Facebook. With the death of Google+, he's experimenting with federated platforms. He admins a medievalist Mastodon instance, and can found on the PlusPora diaspora pod. He hates cell-phones.
Sometimes the scientist in me rears its ugly head and forces me to subordinate my casual, artisanal cooking style to a solid, down-to-earth bout of regimented experimentation. Such was the case the other day, when I decided to see just what effect whey had on bread.
I usually have whey around, since I'm making cheese pretty regularly, and I don't want to waste it. I've been using it in bread for a while, but on a sort of ad-hoc basis and without getting a good baseline to work from. To change that, I decided to make two batches of bread, one using water and the other using whey. I would do this twice, once with a plain white bread and once with a rye bread.
I expected the whey bread not to rise as quickly or as high as the water, and I was not dissappointed. My theory is that the acid from the whey is not as conducive to the yeast growth as the nuetral-pH water.
The whey loaf texture was denser and chewier than the water loaf. My wife preferred the water-bread to the whey-bread, since the latter had a distinctive sour or tart note from the acid liquid. I kind of like that sour taste, but chacun a son gout.
Ultimately, the results didn't surprise me qualitatively, but the quantitative results were interesting. That is to say, I expected the water loaves to rise more, but was a little surprised by how much more they rose.
They were all good, though ...