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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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[–] Noved@lemmy.ca 2 points 1 year ago* (last edited 1 year ago)

Hmm, when I do flatbreads with a yogurt addition it has also always been a volume recipe. Id probably start by just removing equal portions water to added yogurt and adjusting during resting/folding to get the hydration you are hoping for!

Using Greek vs plain yogurt could have drastically different results aswell!