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Noved@lemmy.ca

Advice for calculating yogurt % (lemmy.ca)

submitted 1 year ago by oneofthemladygoats@lemmy.ca to c/bread@lemmy.ca

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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!

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[–] Tball@lemmy.ca 2 points 1 year ago (1 children)

% is usually related to weight. I'm not totally sure this way of calculating is right so if I'm off someone please let me know.

My understanding is it's easier to use grams for weighing out your loaf. Assume 1000g flour (big loaf). Add 100g starter but we kind of ignore that, it's effect is negligible. Add 700g water. Now you're approximately 70% hydration.

Can't help on the yogurt add in, I'm interested in that but haven't ever done it or looked up recipes using it.

[–] oneofthemladygoats@lemmy.ca 1 points 1 year ago (1 children)

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 1 year ago

The internet says use 88% as a baseline apparently