I added whey to my sandwich bread recipe which called for 2/3 cup buttermilk and 1/4 cup water. I substituted the whey for the water. The bread rose like crazy!!! It was actually a problem - too airy and too much for the machine. Should I substitute for the buttermilk instead? reduce the yeast? How should I compensate for the added leavening and protein in whey when I substitute it in a recipe?

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