We continue to make a variety of cultured dairy products and are now swimming in whey. In a way to 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 of 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/cupcake pan in 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.
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