The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Help! using yogurt in a quick bread recipe over milk- results?!

meganyonak's picture
meganyonak

Help! using yogurt in a quick bread recipe over milk- results?!

I am contemplating trying a runny organic vanilla bean yogurt (Wallaby-- to die for, by the way) in a quick bread recipe that I am trying to create from scratch.  Does anyone know what the outcome of this would be.... I want THE MOST moist quick bread in the world when I am finished with this... Dense and super duper moist... To me.... it seems that this could possibly be an amazing solution- using milk seems to make it just ok-but not what im going for...any suggestions?

 Thanks much

Floydm's picture
Floydm

I often use yogurt instead of buttermilk or milk in muffins and quick breads (such as the better banana bread posted here) and have always been pleased with the results.

Ricardo's picture
Ricardo

using yogurt will help relax the dough much more because of its acidic content but you may need to add a little bit of a sweetener to compensate for taste

Doxy's picture
Doxy

I had a recipe for a lime pound cake that I wanted to adapt since the first go round was dry. I added 2/3 cup of plain yogurt and was very pleased with the result. I overbeat the batter a bit, but the cake was still very moist. I'll do that again when I make it next, but I'll use a wooden spoon to mix the batter rather than an electric mixer.

MadP's picture
MadP

You should be able to easily replace whatever milk or sour cream is asked for in a quick bread or muffin recipe with yogurt. Your results should be moister.

MadP

Check out my favorite baking site http://www.fortheloveofbaking.com

 

pumpkinpapa's picture
pumpkinpapa

I use Kefir milk, a product which has many similarities to yogurt but is healthier, in any  breads (quick, sourdough, yeasted) that ask for milk and it is incredible. Also makes a great poolish for Ciabatta too.

Incidentally, the most moistness I have ever achieved was by using sauerkraut in the recipe, it works well in cakes but have not tried it in quick breads. 

sewwhatsports's picture
sewwhatsports

I have gone to the Kefir Grains website several times requesting a starter from people that have offered it.  In all the times I have tried (at least 9 times) no one has ever contacted me back about getting some culture.  I am interested as I have heard it is great with sourdoughs due to its acidity.  Can you direct me where to get some kefir grains to get started?  Any help appreciated.  Thanks 

Rena in Delaware

pumpkinpapa's picture
pumpkinpapa

Have you tried these pages:

http://www.torontoadvisors.com/Kefir/kefir-list.php

http://www.rejoiceinlife.com/kefir/kefirlist.php 

If you have no luck locally I will try to send some if you help with postage, my grains are really growing of late. Must be the warmish winter?? 

johnlyno's picture
johnlyno

Hello to you,

I am the sales director  of a major lactic bacteria maufacturer. We are making kefir stater as well. If you have any interest, I can provide you all kind of yogur starter or kefir starer. Note that I am exporting 4,000kg /month of kefir starter in Japan.

 Best regards,

Lyno

Lyo-san Inc.

 

pumpkinpapa's picture
pumpkinpapa

Powdered or grains?

The best kefir is in the live bacteria grains, same goes for kefir aqua which is great for cooking too. 

grepstar's picture
grepstar

I use yogurt almost exclusively in quick breads instead of milk. It's moister and more flavorful to my palate.