We continue to make a variety of cultured dairy products and are now swimming in whey. In a way to feature highlight the delicious whey we adapted our no-knead pizza dough recipe to a whey bread. We ended up using 825 grams of whey instead of the 675 grams od water we used in the original dough. To add a little more lactic love to the bread we stuffed a 10 gram knob of butter inside the rolls. Since this was a no-knead recipe we used a mold to help shape the finished product. Our current go to mold is a muffin/cup cake pan which we put 80 gram pieces of dough. The finished rolls were rich with the flavor of butter and a great vehicle to share the flavor of whey.
Years Past
