Will milk fat be detrimental to the soaker?
So what I have developed is sort of a lazy man's way to WW bread using a soaker.
25 oz. freshly milled Prairie Gold
5 oz. KA Sir Lancelot
2 oz. non fat greek yogurt
2 Tblsp. butter
2 tsp. IDY
Salt dissolved in water, yogurt whisked in, then WW mixed in. Soak for three hours.
Add just melted butter using dough hook, then add KASL with IDY (IDY had been whisked into KASL), mix and knead.
I have been using non fat yogurt because I heard somewhere that any kind of fat or oil is detrimental to a soaker. I would like to try using Cabot Greek Yogurt with 10% milkfat and skip the butter. I would probably increase the amount of yogurt.
So I'm wondering if anyone can tell me the effects of oil in a soaker. If anyone has any questions or wants more detailed recipe kind of stuff, ask away. I'm happy to share. It's my recipe. I didn't get it anywhere.
Thanks for any info!