Hi, everyone. This is my first posting outside of new member intro.
Recently I've been making a lot of Greek yogurt(For those who might not be familiar with the term, it's just plain yogurt strained in cheesecloth). Aside from making tasty ricotta substitute on my pizzas, I've been thinking of incorporating the drained out whey(Dunno what else to call it) into the dough. It smells pleasantly floral in my opinion and would make a great flavorful addition to my pizzas.
I've been told that any given sourdough culture contains microorganisms including some form of yeasts and lactobacilli in symbiosis. Put into dough, the yeast goes to work breaking down glucose to crank up the rise, while the lactobacillus works more on the flavor and aroma part of the equation. I've been wondering, if sourdough culture or any other dough for that matter is truly home to harmonious symbiosis of yeasts and lactobacilli, why do we only feed it flour and water, which is only glucose in water? As far as the lactobacillus is concerned, it does little to aid its livelyhood. I maybe oversimplifying things, but lactobacilli requires lactose to feed, no?
I know. Feeding whey or any dairy to your sourdough culture kept at room temperature would very quickly spoil and oblierate the whole thing and would make a great addition to your compost heap. Appalling! Well then, how about replacing some of the water in the final dough with this liquid whey as a way to kick start the lactobacilli and hence produce more flavorful final crust? However, before this idea or wishful thinking comes to life, some issues need worked out with the help of vast knowledge base of forum members.
Now, my learnings from the forum and beyond tells me that whey contains enzymes or proteins that interferes with gluten development or 'attacks' gluten so much so that it successfully negates the rise produced by yeast activities. And to get around this, whey has to be boiled to put a permanent stop to the said enzyme or protein. Does any of this hold any water?
Consequently, if whey were to be boiled, wouldn't it just about kill every lactobacilli, which along with their friends in the sourdough culture or preferment would have gone to work to produce more of that nice pleasant fragrance?
And lastly, are there any things in this whey that might cause issues with other ingredients in the dough or present a potential health risk, and hence must be removed or cause to avoid the use of whey altogether?
Please share your thoughts.