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Help with using yoghurt

Elsasquerino's picture
Elsasquerino

Help with using yoghurt

Hi guys, I've got some zero fat strained natural yoghurt in the fridge and I'm thinking of using it in a twist on Hamelman's 'sourdough seed bread'.

The recipe calls for an overnight cold soaker of flax and water. Now obviously this yoghurt is gonna be fairly stiff, so I'm wondering whether I should incorporate a bit with water? The recipe is 6.7oz water to 2.2oz flax so any clues on how to do this would be gratefully received.

Thanks a lot

Mini Oven's picture
Mini Oven

check the food value list on the package.  Add up the carbs, protein, salt etc and subtract to get the weight in water.  Now use that water toward the 6.7oz. (Got it in metric?).  

Example in grams.  100g contains:  10g fat, carbs 4g, protein 6.2g salt 0.1g. Added together gives 20.3g milk solids so 100g joghurt contains 79.7grams water    (Mine is 10% fat)

6.7oz is about 200g.  

So for every 100g joghurt, I need to add 20.3g water. For 200g water I need 200g yoghurt an additional 40.6g water is needed.  

  Your yoghurt may vary and contain more carbohydrates (sugar). Watch out for double listings (fats and sugars can sometimes be listed twice, first in a total and then again specifically. Use totals.)

 

Elsasquerino's picture
Elsasquerino

Thank you, succinctly explained as ever. Sorry about the measurements, Hamelman's book is in imperial annoyingly, other than that it's nigh on perfection though so I let him off.