Peter,

I have a question to ask you before I start on the new experiment using dairy whey, to see if I can get better crust coloration using dairy whey, in this milk kefir Lehmann dough. I used the preferment calculating tool, to come up with a new formula. I have increased the thickness factor and also the hydration, because in my normal preferment Lehmann dough I have been adding more water and have also increased the thickness factor, by just scaling my dough balls at a higher weight. I have been adding more water to each batch of dough I make at market, because I now like a higher hydration dough, but since the formula for the preferment Lehmann dough was too hard to figure out without a calculator, the adding water additional water to the final mix seems to be working for me.

I now wonder since the preferment calculating tool doesn’t have any entry for dairy whey, how do I calculate the addition of 4% dairy whey? Do I do the calculation by the total amount of flour or do I do the calculation for dairy whey of the flour in the final dough mix?

Norma