I've tried other no-knead recipes with so-so results, mostly due to the humidity issue. I live in Florida and the humidity definitely affects the flour here most times of the year. I have a question. I've started making soft cheeses and have a lot of whey leftover from the process. Can whey be used instead of water in loaves like these? Or will the chemical process be changed in a negative way? Jaye, whey water is fine in yeast breads - but don't try it in those leavened with baking powder or baking soda, as the acidity will throw off the leavening balance.

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