I have some leftover whey from making ricotta and yogurt. According to what I've been reading on the net that would be Acidic Whey and they say it's not good to use in place of water when making yeasted bread dough. That the whey for breads has to be Sweet Whey coming from cheeses made with bacterial cultures, not acids like lemon juice or vinegar as you use in ricotta. I wanted to use mine in place of the water for baguette dough
Can somebody enlighten me on this subject please?
As always, thanks.
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