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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] 2 points 1 year ago

I like you. Good explanation. To add to that; like you said Flour is "100%" or 100/100. So when a recipe calls for 2% salt, it's looking for 2/100 salt. Since we know the weight of the flour is 100%, then we can multiply the weight of the flour by 2/100 or .002.

This is only really relevant for up / down scaling recipes. If I need to make a bunch of loaves and decide I'm just going to use the remainder of my bag of flour suddenly my recipe is:

flour: 100% = 3628g
Water: 72% ???
Salt:3% ???

It's much easier to change the recipe by multiplying 3628g by .72 and getting 2613g than trying to mess around with 1/4 cups and teaspoons.

I hope this helps anyone!