|This is my first trial run with dairy milk whey as an ingredient. Dairy milk whey is a bread tenderizer and improves the texture of the final product.
Combine and mix the dry ingredients in the stand mixer bowl. Add the water and gently whisk into a wet paste. Cover with plastic and allow to sit overnight in an unheated oven. The mixture should become bubbly within 30-60 minutes. Mixture should feel warm and become bubbly as the yeast is activated and the fermentation process begins. I let this batch sit overnight for about 12 hours total. This is the time when the yeast consumes the sugars and starches.
4 cups bread flour