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Advice for calculating yogurt % (lemmy.ca)

submitted 1 year ago by [email protected] to c/[email protected]

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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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[–] [email protected] 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.

[–] [email protected] 2 points 1 year ago

The internet says use 88% as a baseline apparently