The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Yogurt as main hydration agent?

alschmelz's picture

Yogurt as main hydration agent?

When using something like yogurt in a recipe how much water is it adding? I read somewhere that milk is about 82% hydrated. Because yogurt is made from mostly milk is it safe to assume that it is around the same hydration level?  What about sour cream?

isand66's picture

I have not been able to find anything about the hydration of the yogurt.  I usually use Greek yogurt.  Sour cream is 73% hydration according to the info I found.  I think it would be safe to assume yogurt is about the same.  The best bet is to hold back some of your other liquid and yogurt and add a little at a time until you achieve the dough consistency you are looking for.