Advice for calculating yogurt % (lemmy.ca)

submitted 2 years ago by oneofthemladygoats@lemmy.ca to c/bread@lemmy.ca

9 comments fedilink hide all child comments

Hi everyone! I'm looking for any advice y'all might have on incorporating yogurt into your dough, particularly when making flatbread. Most recipes I've found online so far are by volume :( so I can't really get a sense of what % to try for. I'm at the point where I usually just pick a target hydration % and go from there, but I'm not quite sure how to account for incorporating yogurt in that approach. Any words of wisdom? Thanks!

you are viewing a single comment's thread
view the rest of the comments

[-] oneofthemladygoats@lemmy.ca 1 points 2 years ago

When using a starter, you should actually attribute half the weight to flour and half to hydration, or you can end up with some really wet doughs without intending to. That's actually what's tripping me up! Because of the fat and protein content in yogurt, I know it won't be as easy as "half the weight counts as hydration", but I'm not sure how to guesstimate the addition to hydration from there.

[-] Noved@lemmy.ca 2 points 2 years ago

The internet says use 88% as a baseline apparently

this post was submitted on 18 Jun 2023

7 points (100.0% liked)

Bread

678 readers

1 users here now

A day without bread is like a day without sun.

Post your success, post your failures, ask questions, and share your favorite recipes!

founded 2 years ago

MODERATORS

Noved@lemmy.ca