I am trying to add protein to this whole wheat English muffin recipe...
https://cooking.nytimes.com/recipes/1016274-whole-wheat-english-muffins
I've used vital wheat gluten, but I want to try using whey. I am not sure how whey protein isolate will effect the muffins and how I need to adjust the recipe. Any thoughts or recommendations?
I found many relevant posts here on TFL with this query: https://www.google.com/search?q=site%3Athefreshloaf.com+whey+protein
If you don't find a direct answer, I'd suggest experimenting and writing it up for the site. Start with 5% and keep doubling until you get to where you want to be or something bad happens.