Bakegab: The Bellgab Bakeshop

[Dr. MD MD]

It ran away when I threw bags of urine at it.

Sounds like a pretty complex recipe.

[K_Dubb]

Sounds like a pretty complex recipe.

Ok doc you made me laugh for real.

[albrecht]

Spekkoek ("bacon cake") is a fun very traditional Dutch-Indonesian spice cake made under the broiler like a stack of upside-down pancakes, with layers of light unspiced butter cake alternating with heavily spiced layers featuring the spices of the Indies: cinnamon, cloves, cardamom, and especially nutmeg.  It is a relative of baumkuchen and various spit cakes baked in Central Europe.



I made this as a test of the pan and scoop size so it will come out perfect when I make it for real.  There are supposed to be at least 17 or 19 layers or something like that.  I managed 14 before I ran out of batter, though they are perfectly thin and even, and I undercooked a few of the middle ones so they are a little slidey but now I know how to do it and the Indonesian folks I know are in for a surprise.  You have to stand by the oven for at least an hour checking each layer for doneness as the baking time for each layer shortens dramatically the closer you get to the broiler.

Spit Cake losing something in the translation. I've seen commercials for something called "dump cake." Again, I suggest these people consult a good marketing agent. That looks very involved, like engineering- not baking!

The Dutch-EastIndies cuisine is some interesting food. I was always told some black American named Carver invented the peanut but I guess not because sate and such. As are "Dutch Wives." There also is a somewhat interesting thing about whites who were 'left over' in post-Colonial regions. Everyone knows about the plight of the whites in Africa or that ex-Confederate bunch in Brazil but there also are situations elsewhere.

https://www.amazon.com/Lost-White-Tribes-Privilege-Guadeloupe/dp/0743211979

[K_Dubb]

Spit Cake losing something in the translation. I've seen commercials for something called "dump cake." Again, I suggest these people consult a good marketing agent. That looks very involved, like engineering- not baking!

The Dutch-EastIndies cuisine is some interesting food. I was always told some black American named Carver invented the peanut but I guess not because sate and such. As are "Dutch Wives." There also is a somewhat interesting thing about whites who were 'left over' in post-Colonial regions. Everyone knows about the plight of the whites in Africa or that ex-Confederate bunch in Brazil but there also are situations elsewhere.

https://www.amazon.com/Lost-White-Tribes-Privilege-Guadeloupe/dp/0743211979

Hahaha I briefly contemplated "rotisserie cake" but you know how I feel about imported words when a native one will do just fine.

[Corona Kitty]

It ran away when I threw bags of urine at it.

Glad it was urine and not feces in those bags.

[K_Dubb]

Glad it was urine and not feces in those bags.

Oh no we are not total barbarians; we put the poo in the loo.

[albrecht]

Oh no we are not total barbarians; we put the poo in the loo.

Shouldn't it be composted in some kind of communal garden plot?

[Dr. MD MD]

Shouldn't it be composted in some kind of communal garden plot?

[pate]

Spekkoek ("bacon cake") is a fun very traditional Dutch-Indonesian spice cake made under the broiler like a stack of upside-down pancakes, with layers of light unspiced butter cake alternating with heavily spiced layers featuring the spices of the Indies: cinnamon, cloves, cardamom, and especially nutmeg.  It is a relative of baumkuchen and various spit cakes baked in Central Europe.



I made this as a test of the pan and scoop size so it will come out perfect when I make it for real.  There are supposed to be at least 17 or 19 layers or something like that.  I managed 14 before I ran out of batter, though they are perfectly thin and even, and I undercooked a few of the middle ones so they are a little slidey but now I know how to do it and the Indonesian folks I know are in for a surprise.  You have to stand by the oven for at least an hour checking each layer for doneness as the baking time for each layer shortens dramatically the closer you get to the broiler.

Made in a Bundt-cake pan it looks like, or did you cut a hole in the middle after it was finished?  What are the boiled egg looking things on top of the last layer, please don't say marzipan?

The bacon is the appearance when you slice it I guess, I got excited about a cake made of bacon as well... 

I made something in my broiler today, that is wild.  I chose to make Tomato, Basil and Emmentaler cheese bruschetta;  I should have taken the picture I briefly considered making...
My projeckt only took a few minutes rather than an hour.

As long as it is not marzipan on top it looks good.

-p

[albrecht]

Made in a Bundt-cake pan it looks like, or did you cut a hole in the middle after it was finished?  What are the boiled egg looking things on top of the last layer, please don't say marzipan?

The bacon is the appearance when you slice it I guess, I got excited about a cake made of bacon as well... 

I made something in my broiler today, that is wild.  I chose to make Tomato, Basil and Emmentaler cheese bruschetta;  I should have taken the picture I briefly considered making...
My projeckt only took a few minutes rather than an hour.

As long as it is not marzipan on top it looks good.

-p

#nohate #marzipanpigsmatteralso


Why the hate of marzipan? I don't much of a sweet tooth but even I can like the almond sugary goodness.  Though, like candycorn, the sweetness and looks can be deceptive and the actual experience, especially mass-produced, often worse than expected.  #freerangemazipanpigs

[pate]

#nohate #marzipanpigsmatteralso


Why the hate of marzipan? I don't much of a sweet tooth but even I can like the almond sugary goodness.  Though, like candycorn, the sweetness and looks can be deceptive and the actual experience, especially mass-produced, often worse than expected.  #freerangemazipanpigs

Maybe in miniscule amounts, but I had the supreme displeasure of having to eat one of the following:





That last one is almost a HALF POUND of mainly marzipan.  Bleck, maybe I wasn't supposed to eat the entire thing by myself?  I dunno, it did not seem like something you could just slice chunks off of and it would keep well, seemed like a bottle of Cognac:  once opened it has to be consumed entirely or it goes bad.

*why does BellGab now routinely post a message for me when I hit enter-twice???  WTF>?

Anyway, I am suspicious of anything called a "Marzipan Loaf";  the word "loaf" makes me think of the word "turd" for some reason.  Maybe that is why I don't like the stuff...

I would leave that "loaf" in Germany where it belongs, they are a strange people with some strange tastes.  Not all bad, mind you, but Marzipan is probably one of the bad ideas like National Socialism...

-p

[K_Dubb]

Made in a Bundt-cake pan it looks like, or did you cut a hole in the middle after it was finished?  What are the boiled egg looking things on top of the last layer, please don't say marzipan?

The bacon is the appearance when you slice it I guess, I got excited about a cake made of bacon as well... 

I made something in my broiler today, that is wild.  I chose to make Tomato, Basil and Emmentaler cheese bruschetta;  I should have taken the picture I briefly considered making...
My projeckt only took a few minutes rather than an hour.

As long as it is not marzipan on top it looks good.

-p

Your project sounds delicious!  The cheese is an inspired choice.

I used a springform tube pan and inverted it so the egg-looking things are just the top white layer which I tried to pour to just fill the impressed design on the bottom of the pan, for a decorative effect.  Covered with the icing they do look like eggs but that is all cake.

[K_Dubb]

Maybe in miniscule amounts, but I had the supreme displeasure of having to eat one of the following:





That last one is almost a HALF POUND of mainly marzipan.  Bleck, maybe I wasn't supposed to eat the entire thing by myself?  I dunno, it did not seem like something you could just slice chunks off of and it would keep well, seemed like a bottle of Cognac:  once opened it has to be consumed entirely or it goes bad.

*why does BellGab now routinely post a message for me when I hit enter-twice???  WTF>?

Anyway, I am suspicious of anything called a "Marzipan Loaf";  the word "loaf" makes me think of the word "turd" for some reason.  Maybe that is why I don't like the stuff...

I would leave that "loaf" in Germany where it belongs, they are a strange people with some strange tastes.  Not all bad, mind you, but Marzipan is probably one of the bad ideas like National Socialism...

-p

Give it all to me; I will eat it all.



stor julegris = "big Christmas pig"

[K_Dubb]

A plum-frangipane tart with little green and yellow plums from a neighbor's back yard, and a lobster roll from the little trailer up the street:



The green plums are a little musky and pruney when cooked but, though they are the sweetest little sugar bombs you ever tasted when eaten fresh, the yellow ones have just the right acidity in their skins to cut through the oh-so-sweet frangipane with the liveliest flavor.

I rolled the shell too thin so there is a bit of sagging as you can see but no one is complaining.

[Jackstar]

A plum-frangipane tart

/golfclap


I am gonna fucking cut you, by the way. Don't care narrative; don't care script; don't care TigerLilly--I AM GONNA FUCKING SLIT YOU WIDE OPEN.

Yes, yes: you're ready. Believe me, I can tell. Just hang on--my hemlock is already ready. Oh! Wait! What's this? Undistributed fluroide for the local municipal system?

RIGHT UP THE ASS, BOYO. FUCKING TEST MY URINE. CAN I DEPOSIT IT INTO YOUR UPTURNED, GAPING MOUTH? BECAUSE--I'LL BE HONEST--WHAT YOU HAVE DESCRIBED IS GONNA KEEP ME FULLY ENTERTAINED FOR AT LEAST FIFTY CYCLES--WITH ENDLESS OPTIONS FOR RENEWAL.


I want a hug. This work is hard. You Punylings have NO idea. At this point... I JUST WANT TO BE HELD.

[Jackstar]

I want a hug.

Just shoot me so I can stop crying with a little dignity. Thanks in advance. Note that this pleading/demonstration will have absolutely nothing with any broadcast. Can any of you shoot me twice? Oh, God--end this torment. How will I get eight or nine job gifts if i do not conquer secondary education? Here, let me help: I AM A FUCKING ATOM BOM. Fuck Philadelphia. You bitches have zero chance.

[K_Dubb]

RIGHT UP THE ASS, BOYO. FUCKING TEST MY URINE.

One of the stronger propositions I have entertained, I must say.

[Dr. MD MD]

Just shoot me so I can stop crying with a little dignity. Thanks in advance. Note that this pleading/demonstration will have absolutely nothing with any broadcast. Can any of you shoot me twice? Oh, God--end this torment. How will I get eight or nine job gifts if i do not conquer secondary education? Here, let me help: I AM A FUCKING ATOM BOM. Fuck Philadelphia. You bitches have zero chance.

Jack, stop being so dramatic and just apologize to her. I’m sure she’ll take you back.

[K_Dubb]

Jack, stop being so dramatic and just apologize to her. I’m sure she’ll take you back.

He should rather be asking himself why he does not have a cold slice of plum tart to go with his morning coffee.

[pate]

Here is one of the experimental "Whey Baguettes" I made with the whey from yesterday's Ricotta Cheese making.  I have a crap ton of whey in the freezer, and after the Bank Charge fiasco this afternoon I decided instead of smashing shit and killing people that I would make some bread, since I had lost some bread...

[attachment=1]

I used the "Old Dough" + "Baguette Dough" method.  Which involves first making a batch of "Old Dough" that you let go for four hours to develop a nice sponge, then you mix up some more dough and throw chunks of the "Old Dough" in as it mixes and let that rise for 2 hours, then punch down and make rounds, let them rise a bit then roll them out and make your loaves which you let rise about half an hour then bake them...

I started at 2:15pm and kickoff was 7:20pm so I did not have the full 8 hours required.  So I only let the "Old Dough" go for 2.5 hrs and, the baguette dough got about a 1.5 hour rise before punching down and making the loaves.  Plus it was experimental what with using the whey liquid, which is pretty acidic which I figured would help with the browning...

Kindof had a "sour-dough" flavor to it, I took 3 loaves over to the Football party and kept the one pictured above for myself.  Probably will end up being pain perdue in a day or so...

I think I ate a whole loaf to myself at the next-door party, went really good with the chili and beer.  But lordy, I am stuffed.

Cheers!

-p

[K_Dubb]

Here is one of the experimental "Whey Baguettes" I made with the whey from yesterday's Ricotta Cheese making.  I have a crap ton of whey in the freezer, and after the Bank Charge fiasco this afternoon I decided instead of smashing shit and killing people that I would make some bread, since I had lost some bread...

[attachment=1,msg1420021]

I used the "Old Dough" + "Baguette Dough" method.  Which involves first making a batch of "Old Dough" that you let go for four hours to develop a nice sponge, then you mix up some more dough and throw chunks of the "Old Dough" in as it mixes and let that rise for 2 hours, then punch down and make rounds, let them rise a bit then roll them out and make your loaves which you let rise about half an hour then bake them...

I started at 2:15pm and kickoff was 7:20pm so I did not have the full 8 hours required.  So I only let the "Old Dough" go for 2.5 hrs and, the baguette dough got about a 1.5 hour rise before punching down and making the loaves.  Plus it was experimental what with using the whey liquid, which is pretty acidic which I figured would help with the browning...

Kindof had a "sour-dough" flavor to it, I took 3 loaves over to the Football party and kept the one pictured above for myself.  Probably will end up being pain perdue in a day or so...

I think I ate a whole loaf to myself at the next-door party, went really good with the chili and beer.  But lordy, I am stuffed.

Cheers!

-p

That is beautiful!  Did you notice any change in texture from using the whey?  I have tried baking with powdered whey, sneaking it into things otherwise unhealthy like steamed puddings and the like where I hoped it would go unnoticed, and have been disappointed in a sort of styrofoam-like texture.

[pate]

That is beautiful!  Did you notice any change in texture from using the whey?  I have tried baking with powdered whey, sneaking it into things otherwise unhealthy like steamed puddings and the like where I hoped it would go unnoticed, and have been disappointed in a sort of styrofoam-like texture.

Yes, there was a difference.  I am not sure that it is due to the abbreviated proof times I was forced to use, OR if the initial oven temp was off.  I forgot to note that I had it in my head that the oven was to be 375F which I had it preheated to, but when I threw them in the oven and consulted my notes to determine how long to do my improvised "steam injection" for the first 25% of the baking time, I saw that it was supposed to be 450F.  So I ended up cranking the oven up to broil...

They certainly had a uniform air bubble distribution more akin to a cake or pull-man loaf, rather than the larger swiss-cheese like structure you would expect from a normal baguette...

In my previous experiments with the whey liquid I would use part water and part whey liquid.  Today I just wanted to "fuck things up" so I decided to see if using 100% whey liquid would actually work.  It does seem to, when I tasted the straight whey liquid it was like a weak wine "must":  the acid about perfect for wine, but the sugar way too low.  Wine yeasts thrive, and in fact go nuts in a mildly acidic and really sugary liquid environment so this makes sense.

Looking back I think I might not decrease the salt level in the "OLD DOUGH" portion, I took that down from 7.5g -> 2g (2.5% -> .66%) which was probably a good thing as the "OLD DOUGH" sponge rose really well in the abbreviated time allotted.

In fact once the final dough was mixed blew the hell up in the 1 hour 25 minutes I gave it.  So if anything, the increased acid level of the whey is actually a yeast promoter:  if bread yeast is at all similar to wine yeasts in their appreciation of acid.  Wine yeasts thrive in 3-4pH levels, I have no idea what the whey pH level was but it was certainly mildly acidic.

I think the salt is generally added to bread dough as a yeast inhibitor, so you do not get the fine even distribution of CO2 throughout the dough...

Acids however do assist in the browning of the dough, as I understand it.  I suppose that is behind the odious practice of Bromated flours, throw those straight into the garbage btw:  linked to cancer.

Here is the recipe I used today:

"OLD DOUGH"

194g    Whey liquid (64.66%)
2g         Salt             (0.66%)
6g         Dry Yeast    (2.00%)
300g     Bread Flour (100%)

Proofed from 2:15PM-4:45PM 2.5hrs, but supposed to be 4 hours in a standard.  Also the Salt is supposed to be 7.5g.

Then you take that and cut/rip it into small chunks and add it to:

"Baguette Dough

500g    OLD DOUGH (87.72%)
360g    Whey liquid  (63.15%)
6g        Yeast            (1.05%)
14g      Salt               (2.45%)
570g    Bread Flour   (100%)

Dough rose from 4:50pm-6:15pm, 2h25min (supposed to only be 2hrs!).  Separate into 4 rounds, let rest 10 minutes.  Roll each round out and form into loaf.  Let loaves rise in the pan about 25-30min (supposed to be 35-45min).  Dock, let air dry for 5 minutes.  Then placed in a 375F oven (DOUGH!) and began steam injection and turned oven to BROIL for 23?minutes.  Steam injecting for the first 7-10minutes.  (Steam inhibits browning, but makes that flaky crust form)

Next time I will try it with the full proof times, and correct 450F oven temp...

Blahbity;  all in all as a bread it was just fine, although slightly tart.  It was sturdy without being too dense, but did lack the large air-pockets you would see in a normal baguette.  The crust was moderate and flaky, although slightly burnt on the bottom (probably due to my oven set to BROIL in an attempt to get to the proper baking temp during the baking).

I am sure that is WAY more information than you wanted, K_Dubb.  But it was an experiment, I took notes!  Hah.

-p

[pate]

...  I have tried baking with powdered whey...

I knew I had missed something vital last night.

I used fresh whey from making Ricotta cheese.  The leftover liquid from the whole milk after the cheese curds are strained out.

[attachment=1,msg1420123]

That is the terrible phone picture of what is left of the whey from the Ricotta Cheese incident on Wednesday, I think.  I photo-shopped in a diagram because I don't think you can quite see the little bit of microscopic cheese curds that escaped through the cheese cloth into the whey.

I am going to assume that when "they" make powdered whey that "they" filter out those microscopic cheese curds before dehydrating the whey liquid (that looks vaguely urine like, I would diagnose a severe UTI if I saw that!  Apogees!).  Carrying on in spite of my mild Intar-Tube Tourettes: That is approximately a Quart of liquid, I imagine if I were to slowly evaporate the water from it to end up with a powdered whey product that whole quart would reduce to a Tablespoon or less of dried whey.

That powder is going to be extremely hydrophilic so if you just dump it straight into the flour it is going to "steal" water from the flour and that is probably why you are getting your "stryofoam" effect:  the addition of a whey powder without a subsequent addition of an appropriate amount of water is going to mess up the final product.

I would recommend hydrating your whey powder in whatever liquid the recipe calls for, hopefully water is your liquid as things are going to get weird in the next step I propose.  I am assuming you are baking by using weight and not volume.  So if you were to weigh out 1lb of water it would have a volume of 16oz, then you add in your whey powder (say 1oz) and give it time to hydrate (I would do this in the fridge for 24 hrs).  Now, 24 hours later take your container of hydrated whey out of the fridge, it should still weigh 17oz (16oz water + 1oz whey powder) BUT it might magically have a volume of say 19oz!

Now you know that 1oz (weight) of dry powder hydrates to 3oz (volume) of hydrated whey, and that the addition of 1oz (weight) dry powder will change the volume of 1lb (weight) of water to 19oz (volume).

Richard Hoagland would tell you that you now have some data to look at, but never mind just multiply the amount of water you use by 19.5 to correct for the addition of powdered whey

Code Select Expand

{17+3x=20 -> 20-(16/8)|p's & q's rule|=18 -> .3x18-.3x47=19.5}
I would not take baking advice from Hoagie, even though his nickname might imply some sort of mystical connection...  I digress.

16/19=1.1875 or a 118.75% increase to the volume of the water (19.5!) with the addition of 1oz (weight) powder to 16oz (weight) water or 17/16=1.0625 or 106.25% weight increase for the water.

SO, now taking the 118.75% increase in VOLUME:  one quarter cup of water becomes 2.375floz, or a quarter cup + 2.25tsp of water.

If you were using weight of water for the same recipe converted to weights you would get:  2oz*1.0625=2.125oz or 2 and 1/8oz water.

NOW, you have to figure out how much Whey powder you need to throw in there by volume or weight because you aren't using 16oz of water, only 2oz in the recipe you are adjusting.  That is pretty simple, for a 2oz (volume or weight) of water you would need an 1/8th ounce (by weight) of Whey powder.  You will have to figure out what the volume of 1oz of Whey powder is if you insist on using Nana's recipe that uses volumetric measures.  That should be pretty easy with a scale and a set of measuring spoons.

If your "wet" ingredients are things other than water, it gets trickier.  Milk can probably be safely treated as the same specific gravity as water.  Egg whites, sour creams (creme fraiches, yogurt &c) as your "wet" ingredients are going to get a bit dicier as you probably don't want to waste 1lb of those with an addition of 1oz of powdered whey to "just see what happens" to the volume after the whey fully hydrates.

You may be able to get away with a small addition of the appropriate amount of water for however much Powdered Whey you are using.  I did some legwork for you using the magicks of Goggle:

https://www.yeswellness.com/blog/baking-with-protein-powder-8-easy-recipes-to-try/

https://teaspoonofspice.com/which-protein-powder-best-baking/

https://us.myprotein.com/thezone/nutrition/baking-with-whey-protein-powder-a-beginners-guide/

These being less "scientific" than the method I would typically use might be of more use to you?

Nautical Shore.

You should probably "Get Baked" and read this whole post again for shits and giggles.

-p

[Jackstar]

I knew I had missed something vital last night.

I saved you a slice.

-j*

[pate]

I saved you a slice.

-j*

Skin-flint, I saved you a whole Loaf!



-p

[K_Dubb]

I am sure that is WAY more information than you wanted, K_Dubb.  But it was an experiment, I took notes!  Hah.

-p

Oh no that was extremely helpful, thank you!  I confess my experiments are more of the throw-it-in-and-see-what-happens kind.  I do always eat them, since the whole point is to choke down the whey powder in an experience marginally more pleasurable than the one on the can, so there is no waste.  I see from your quantities that adding whey to bread is properly a matter of a few ounces here and there and not the delightfully wiggly currant-studded pudding whose volume is at least 75% whey I had envisioned.  I am sure you are right about the hydrophilia; everything I make with it tastes parched.

[pate]

Oh no that was extremely helpful, thank you!  I confess my experiments are more of the throw-it-in-and-see-what-happens kind.  I do always eat them, since the whole point is to choke down the whey powder in an experience marginally more pleasurable than the one on the can, so there is no waste.  I see from your quantities that adding whey to bread is properly a matter of a few ounces here and there and not the delightfully wiggly currant-studded pudding whose volume is at least 75% whey I had envisioned.  I am sure you are right about the hydrophilia; everything I make with it tastes parched.

You may want to look at the "Nutrition Label" on your whey powder:



From the above sample you can see that 1 "scoop" or 28g of that stuff gives you 24g of protein, or approximately HALF of the "recommended" daily dietary intake that "they" came up with.

So yeah, you might want to take that into account lest you end up with some quite sturdy loaves indeed.  See the picture in my reply to JaX above...

Proper nutrition should not be a painful experience, as really high levels of protein can have some unforeseen Cascade effects that can be in some cases seem Mountainous in volume.

I have delicately said a bit too much again, perhaps?

YOWZA!

-p

[K_Dubb]

You may want to look at the "Nutrition Label" on your whey powder:



From the above sample you can see that 1 "scoop" or 28g of that stuff gives you 24g of protein, or approximately HALF of the "recommended" daily dietary intake that "they" came up with.

So yeah, you might want to take that into account lest you end up with some quite sturdy loaves indeed.  See the picture in my reply to JaX above...

Proper nutrition should not be a painful experience, as really high levels of protein can have some unforeseen Cascade effects that can be in some cases seem Mountainous in volume.

I have delicately said a bit too much again, perhaps?

YOWZA!

-p

Heeheehee you are talking about POO!  I wasn't going to eat the whole pudding at once, just dainty slices that taste of allspice and nutmeg but carry the nutritional value of a porterhouse.

[albrecht]

I knew I had missed something vital last night.

I used fresh whey from making Ricotta cheese.  The leftover liquid from the whole milk after the cheese curds are strained out.

 

That is the terrible phone picture of what is left of the whey from the Ricotta Cheese incident on Wednesday, I think.  I photo-shopped in a diagram because I don't think you can quite see the little bit of microscopic cheese curds that escaped through the cheese cloth into the whey.

I am going to assume that when "they" make powdered whey that "they" filter out those microscopic cheese curds before dehydrating the whey liquid (that looks vaguely urine like, I would diagnose a severe UTI if I saw that!  Apogees!).  Carrying on in spite of my mild Intar-Tube Tourettes: That is approximately a Quart of liquid, I imagine if I were to slowly evaporate the water from it to end up with a powdered whey product that whole quart would reduce to a Tablespoon or less of dried whey.

That powder is going to be extremely hydrophilic so if you just dump it straight into the flour it is going to "steal" water from the flour and that is probably why you are getting your "stryofoam" effect:  the addition of a whey powder without a subsequent addition of an appropriate amount of water is going to mess up the final product.

I would recommend hydrating your whey powder in whatever liquid the recipe calls for, hopefully water is your liquid as things are going to get weird in the next step I propose.  I am assuming you are baking by using weight and not volume.  So if you were to weigh out 1lb of water it would have a volume of 16oz, then you add in your whey powder (say 1oz) and give it time to hydrate (I would do this in the fridge for 24 hrs).  Now, 24 hours later take your container of hydrated whey out of the fridge, it should still weigh 17oz (16oz water + 1oz whey powder) BUT it might magically have a volume of say 19oz!

Now you know that 1oz (weight) of dry powder hydrates to 3oz (volume) of hydrated whey, and that the addition of 1oz (weight) dry powder will change the volume of 1lb (weight) of water to 19oz (volume).

Richard Hoagland would tell you that you now have some data to look at, but never mind just multiply the amount of water you use by 19.5 to correct for the addition of powdered whey

Code Select Expand

{17+3x=20 -> 20-(16/8)|p's & q's rule|=18 -> .3x18-.3x47=19.5}
I would not take baking advice from Hoagie, even though his nickname might imply some sort of mystical connection...  I digress.

16/19=1.1875 or a 118.75% increase to the volume of the water (19.5!) with the addition of 1oz (weight) powder to 16oz (weight) water or 17/16=1.0625 or 106.25% weight increase for the water.

SO, now taking the 118.75% increase in VOLUME:  one quarter cup of water becomes 2.375floz, or a quarter cup + 2.25tsp of water.

If you were using weight of water for the same recipe converted to weights you would get:  2oz*1.0625=2.125oz or 2 and 1/8oz water.

NOW, you have to figure out how much Whey powder you need to throw in there by volume or weight because you aren't using 16oz of water, only 2oz in the recipe you are adjusting.  That is pretty simple, for a 2oz (volume or weight) of water you would need an 1/8th ounce (by weight) of Whey powder.  You will have to figure out what the volume of 1oz of Whey powder is if you insist on using Nana's recipe that uses volumetric measures.  That should be pretty easy with a scale and a set of measuring spoons.

If your "wet" ingredients are things other than water, it gets trickier.  Milk can probably be safely treated as the same specific gravity as water.  Egg whites, sour creams (creme fraiches, yogurt &c) as your "wet" ingredients are going to get a bit dicier as you probably don't want to waste 1lb of those with an addition of 1oz of powdered whey to "just see what happens" to the volume after the whey fully hydrates.

You may be able to get away with a small addition of the appropriate amount of water for however much Powdered Whey you are using.  I did some legwork for you using the magicks of Goggle:

https://www.yeswellness.com/blog/baking-with-protein-powder-8-easy-recipes-to-try/

https://teaspoonofspice.com/which-protein-powder-best-baking/

https://us.myprotein.com/thezone/nutrition/baking-with-whey-protein-powder-a-beginners-guide/

These being less "scientific" than the method I would typically use might be of more use to you?

Nautical Shore.

You should probably "Get Baked" and read this whole post again for shits and giggles.

-p

I don't how they do it. But I know up in Wisconsin after making some kinds of cheese or making whey for muscle-heads protein powder (now also popular with the lady athletes apparently) they sell the left over curds and they are a popular food, and especially good when battered and deep-friend (but what isn't, really?).
One wonders how big a woman Little Miss Muffett turned out to be- considering she liked eating curds and whey.

[Jackstar]

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