A suggestion for Jon Goeke: I make goat cheese and yogurt. You can strain regular plain yogurt, homemade or from the store, to make thicker, "greek" yogurt, and the liquid that strains out is whey, which is high-protein liquid. The liquid which strains out from cheese making is also high-protein whey. Use this for liquid in your bread making to increase the protein level. It works well, and doesn't change the flavor or texture of the bread at all. If you have more than you need for bread making, you can freeze whey and use it later.

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