Today I learned that you can pour the layer of whey from your homemade yoghurt into your sourdough starter to boost the lacto fermenting bacteria population.
Iβve also used whey instead of water in sourdough bread!
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Pure whey or do you dilute it? I make a bit of cheese and always wonder what to do with the whey.
Iβve done pure whey strained off of my homemade strained yogurt. Sometimes I end up with half the yogurt volume in whey after straining!
