August 8, 2014 - 2:39pm
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?
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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.