I’ve started making yogurt and am in search of ways to use all that whey. Can you recommend how to substitute in for water in yeast breads? I make a weekly loaf of whole wheat bread from my KAF cookbook and would love to use whey instead of water. How much whey should I use if the recipe calls for 1.5 cups water? I’m guessing no, but can I proof yeast in whey?

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