My Wife and I Buy Organic Raw Milk from a pretty farm a mile from our house. Early one summer evening, we walked there to pick up our weekly quart. A neighbor, who raises a couple of pigs for his family’s consumption each year, was at the farm picking up a large tub of whey— a by-product of the cheese making that also takes place at the farm. I have nothing against feeding pigs with healthy agricultural ingredients, but the thought crossed my mind that perhaps the whey could also be used to feed humans. Why not make bread that uses whey? I experimented using different percentages of whey in the liquid portion of the dough, and different blends of flour, and eventually settled on the present formula. There is a little bit of acidity in the whey (and it continues to acidify as it gets older), which helps tighten up the otherwise soft gluten structure in the dough. Residual lactose in the whey contributes to both crust coloration and food value.
|Whole Rye Flour|
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