The accompanying barley-and-whey pilaf from Anne Mendelson's recipe was just the kind of rib-sticking porridge you imagine people eating at a creepy inn in a Dickens novel. I mean that in a nice way! But it's not something I'm gonna make very often or ever again, particularly as my offspring were unenthusiastic. Whey's highest and best use is probably in bread dough.
Although. Do I know that? It could be my imagination that all breads and bagels taste better when made with whey. A side-by-side bakeoff is called for but, man, so much work and who do I think I am, Christopher Kimball?
No, I swear to you, especially in that no-knead bread, whey makes a yooge difference. Maybe more difficult to tell in a bread with more ingredients, but in such a simple bread it is transformative.ReplyDelete
I remembered you said that and have a batch of no-knead bread ready to go in the oven RIGHT NOW.ReplyDelete
I do think it would be interesting to do a side-by-side comparison on bagels. Maybe today.
I blogged about this yesterday! I made it too, but i used coconut milk and it was great. Mine fell apart though too. I also served it with a whole grain pilaf!ReplyDelete
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