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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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[–] callcc 1 points 1 year ago

Look up baker's percent. It's basically all related to the total mass of flour (or total solid stuff) in your recipe. This means that all the flour will add up to 100% but the total weight of your dough will always be more than 100%.