I tried to use fresh whey in a no-knead bread recipe in place of water after reading that the whey is a good replacement. It's a standard recipe with flour, instant yeast, salt and water (now whey). Usually, the dough starts to bubble and rise almost right away, but with the whey it's taking forever and not rising well at all. What's going on? Does this substitution only work for kneaded breads? Thanks!

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