can I substitute Greek yogurt for sour cream in breads ?

some of the recipes here call for "old bread" ? is that old "cooked/baked" bread ? or it simply old uncooked dough (discard)

I desperately need help with crust. what I want is a paper thin, shatteringly crisp crust. but all I can achieve is moderately crisp but thick, hard, turtle shell crust. I have tried everything imagineable. dutch oven, cloche, steaming, misting absolutely everything I can think of.  KA AP, Gold Medal AP, bread flour ..got desperate and  yesterday I even used 1/2 C rice flour .. got the shattering part, but under it was 1/4 inch of turtle shell. (great rise and crumb) Fortunately my sandwich loaves are most always good. specially James Beard's sour cream bread. I'm still working on a satisfactory graham flour bread like I was raised on (70 years ago) Your help is appreciated ..

I just posted about Shaping videos .. please ignore the one that starts with www. .. use only the http one. if all fails type in your own link using just http://techno.boulangerie.free.fr/09-ReussirLeCAP/03-leFormesEnVideo.html

sorry ... MIcki

My brother just sent me this link .. great videos. Give it time to load (there are a lot of them) and then enjoy .. probably some you've never seen.

http://techno.boulangerie.free.fr/09-ReussirLeCAP/03-lesFormesEnVideo.html

As I ponder my lost youth I keep going back to when I first started baking bread... 60 some years ago. the lady that taught me only made graham flour bread ..

as I remember it, it was a light, soft, slightly sweet all purpose sandwich bread, baked in a loaf pan. she may have used water .. but maybe milk.  maybe all graham, maybe white and graham mixed .. I have googled, and searched everywhere but can't come on a recipe for it. is there anyone on this site  that may remember that far back, and have the recipe ? graham flour is hard to find but I finally did get some Bob's Red Mill. strangely, neither them nor King Arthur have the recipe. Should I just use my favorite wheat bread recipe, and substitute with graham flour ? Any help, suggestions are appreciated.  

 MIcki

just recently someone wrote in with a recipe that was part sourdough .. part yeast. they said they didn't have enough starter for the whole recipe. it was labeled "part sourdough" or "not quite sourdough". I thought I had printed it out but can't find it. can you please re post it or send it to me direct e mail mickicoll@msn.com ? thanks.

I'm about to give up on sourdough. I have been trying for six months with different formulas and they all wind  up smelling like fingernail polish revmover.

they look horrible .. not pink, but almost. and the acetone smell is overpowering. help please .. if there is to be any.

this is (finally) the recipe that appeared in the Honolulu Advertiser sometime in the early 70's

for sure it's nothing that is sold in the stores as "Hawaiian Sweet Bread"

I've been trying for 2 hours to load the Portugese Sweet Bread recipe that was in the Honolulu Advdertiser sometime in the early 70's and it keeps kicking me out saying the file is too big. I have downsized it to 580 x 760 and it still won't load

can anyone help me ? lshould I use the "thumbnail" setting ? I am, to say the least, frustrated to the max