Whey in bread making

[kimbob]

I made more pot cheese this morning to use in Turos Csuska for dinner. It's pot cheese, egg noodles and bacon. This time I strained and saved the whey which is supposedly good for using in bread dough as a substitute or water or milk. I'm curious if anyone has tried this. I have to make bread in a couple days and will use it to see if it makes a difference.

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