The Baker's Hotline

January 4, 2017 at 4:30pm

Sara, whey should work just fine as the liquid in no-knead breads. Was the whey cold, perhaps? This would account for the slow rising time. Next time, be sure the whey is room temperature or slightly warm. Also be sure the whey is fresh and smells mild--if it's too acidic, the yeast in your no-knead bread won't be happy either. I hope that helps! Kye@KAF
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