{"id":602,"date":"2019-06-05T18:15:02","date_gmt":"2019-06-06T01:15:02","guid":{"rendered":"https:\/\/www.tracyleighton.com\/blog\/?p=602"},"modified":"2019-06-04T19:14:42","modified_gmt":"2019-06-05T02:14:42","slug":"what-i-did-this-week-or-making-bread-what-to-do-with-extra-whey","status":"publish","type":"post","link":"https:\/\/www.tracyleighton.com\/blog\/2019\/06\/05\/what-i-did-this-week-or-making-bread-what-to-do-with-extra-whey\/","title":{"rendered":"What I did this week, or making bread what to do with extra whey"},"content":{"rendered":"<p>I have been making yogurt for the past few weeks and since I am straining it to a Greek-style, there has been a surplus of liquid whey in my life.<\/p>\n<p>I&#8217;m using some of it to try and acidify my garden soil for a camellia or two. (Still debatable as helpful.)<\/p>\n<p>I still needed other options and decided to try and use it as the liquid in a bread recipe or two.<\/p>\n<p>I&#8217;ve tried it a couple of different ways and what is posted here is my favorite so far.<\/p>\n<p><img data-recalc-dims=\"1\" decoding=\"async\" loading=\"lazy\" src=\"https:\/\/i0.wp.com\/www.tracyleighton.com\/blog\/wp-content\/uploads\/2019\/06\/2019-01-20-10.46.30.jpg?resize=840%2C630&#038;ssl=1\" class=\"size-full wp-image-687\" width=\"840\" height=\"630\" srcset=\"https:\/\/i0.wp.com\/www.tracyleighton.com\/blog\/wp-content\/uploads\/2019\/06\/2019-01-20-10.46.30.jpg?w=4032&amp;ssl=1 4032w, https:\/\/i0.wp.com\/www.tracyleighton.com\/blog\/wp-content\/uploads\/2019\/06\/2019-01-20-10.46.30.jpg?resize=300%2C225&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.tracyleighton.com\/blog\/wp-content\/uploads\/2019\/06\/2019-01-20-10.46.30.jpg?resize=768%2C576&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.tracyleighton.com\/blog\/wp-content\/uploads\/2019\/06\/2019-01-20-10.46.30.jpg?resize=1024%2C768&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.tracyleighton.com\/blog\/wp-content\/uploads\/2019\/06\/2019-01-20-10.46.30.jpg?resize=1200%2C900&amp;ssl=1 1200w, https:\/\/i0.wp.com\/www.tracyleighton.com\/blog\/wp-content\/uploads\/2019\/06\/2019-01-20-10.46.30.jpg?w=1680&amp;ssl=1 1680w, https:\/\/i0.wp.com\/www.tracyleighton.com\/blog\/wp-content\/uploads\/2019\/06\/2019-01-20-10.46.30.jpg?w=2520&amp;ssl=1 2520w\" sizes=\"auto, (max-width: 709px) 85vw, (max-width: 909px) 67vw, (max-width: 1362px) 62vw, 840px\" \/><\/p>\n<p>Trace&#8217;s Spelt \/ Whey Bread<\/p>\n<p>makes 2 freeform loaves<\/p>\n<ul>\n<li>2 cups all-purpose flour<\/li>\n<li>2 1\/2 cups bread flour (strong flour)<\/li>\n<li><a href=\"https:\/\/www.amazon.com\/gp\/product\/B0052OMOKS\/ref=as_li_tl?ie=UTF8&#038;camp=1789&#038;creative=9325&#038;creativeASIN=B0052OMOKS&#038;linkCode=as2&#038;tag=tleighton-20&#038;linkId=c9cee5f0d5eb712ef7034e2413f4dbd2\">4&nbsp; cups spelt flour<\/a><\/li>\n<li>1 Tablespoon salt<\/li>\n<li>1 Tablespoon sugar<\/li>\n<li>1 Tablespoon dry yeast<\/li>\n<li>3 cups whey, warmed to 110F (43C)<\/li>\n<li>Stand Mixer<\/li>\n<\/ul>\n<p>Place the flour, salt, dry yeast and sugar in a stand-up mixer bowl.<\/p>\n<p>With the dough hook attached, start the mixer on very low speed to mix the ingredients.<\/p>\n<p>Slowly pour the warm whey little by little over the mixture waiting for the flour to absorb the liquid.<\/p>\n<p>Increase the speed of the mixer to medium and knead the dough for about 10 minutes.<\/p>\n<p>The dough will be a little bit sticky, which is ok.<\/p>\n<p>Stop the mixer.<\/p>\n<p>Form the dough into a nice, round ball and place it in a greased bowl, turning it over so the top has a thin film of grease on it as well. This helps keep it soft so that, as the yeast begins to grow and produce carbon dioxide bubbles, it can expand.<\/p>\n<p>Cover the bowl with a damp towel or a piece of plastic wrap. It&#8217;s a good idea to grease the underside of the plastic so that it won&#8217;t stick if the dough comes in contact with it.<\/p>\n<p>Let the dough rise anywhere from 1 to 2 hours depending on warmth and humidity or until it doubles in size.<\/p>\n<p>Preheat oven to 425F\/220C.<\/p>\n<p>Punch the dough down, split it in two (I recommend to do this by weight.) and then mold each into a loaf shape and put each into a greased loaf pan.<\/p>\n<p>Rise a second time until 1 inch over the loaf pan rim.<\/p>\n<p>Reduce heat to 350 and cook approximately 25 minutes or until loaf middle registers 190 degrees F<\/p>\n<p>Cool on racks.<\/p>\n<p>Can store at room temp for three or so days .<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I have been making yogurt for the past few weeks and since I am straining it to a Greek-style, there has been a surplus of liquid whey in my life. I&#8217;m using some of it to try and acidify my garden soil for a camellia or two. (Still debatable as helpful.) I still needed other &hellip; <a href=\"https:\/\/www.tracyleighton.com\/blog\/2019\/06\/05\/what-i-did-this-week-or-making-bread-what-to-do-with-extra-whey\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;What I did this week, or making bread what to do with extra whey&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[3,1],"tags":[],"class_list":["post-602","post","type-post","status-publish","format-standard","hentry","category-baking","category-uncategorized"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9fbjV-9I","jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/www.tracyleighton.com\/blog\/wp-json\/wp\/v2\/posts\/602","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tracyleighton.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tracyleighton.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tracyleighton.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tracyleighton.com\/blog\/wp-json\/wp\/v2\/comments?post=602"}],"version-history":[{"count":38,"href":"https:\/\/www.tracyleighton.com\/blog\/wp-json\/wp\/v2\/posts\/602\/revisions"}],"predecessor-version":[{"id":688,"href":"https:\/\/www.tracyleighton.com\/blog\/wp-json\/wp\/v2\/posts\/602\/revisions\/688"}],"wp:attachment":[{"href":"https:\/\/www.tracyleighton.com\/blog\/wp-json\/wp\/v2\/media?parent=602"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tracyleighton.com\/blog\/wp-json\/wp\/v2\/categories?post=602"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tracyleighton.com\/blog\/wp-json\/wp\/v2\/tags?post=602"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}