In the last 24 hours I've made paneer (cheese) using a recipe from World Sweet World, raspberry/fig/cardamon jam, scones and failed to make bread. The first time I made the whey bread I didn't have bran so I added as much flour as the recipe called for bran. And then another cup of flour because it just seemed too wet (total of three cups AP flour and two cups oat flour). The resulting bread was delicious. Still a bit too wet though.
I tried again today and followed the recipe as written. After letting the mixture rise for three hours I stirred it down I realized the mixture had separated and there was a LOT of clear liquid at the bottom of the bowl (maybe as much as 1/2 to 1 cup). There were no instructions on what to do with the liquid, so I mixed it in. I guess I should have poured this off because the bread has failed miserably. The bottom of the pan was an 1/8" of some kind of high salt jelly mixture that I don't think ever would have become bread no matter how long I cooked the bread.
Maybe it's because I'm using an acid whey instead of a sweet whey, but I don't think so. There must be a mistake in the amount of flour vs. the amount of whey. Fortunately flour is cheap and whey is easy to come by.
