Uploaded November 2023 | Updated September 2026, 2 weeks ago
I’ve previously made a video about the use of various dairy products in breadmaking like milk, yogurt, sour cream, and buttermilk. Milk being the base for the other ones has a different effect on bread dough than the products that are made from it. Adding milk to bread dough makes it looser and softer while using sour cream, yogurt, or buttermilk makes the dough tighter.
The tightening effect is caused by acidity. Fermented dairy products have a lower pH than milk or water. Knowing this we can use it to our advantage. Adding even a portion of sour cream or yogurt to bread dough can make it handle quite differently. A dough that may technically have a hydration of 80% could feel and handle like one that has a hydration of only 60%. This allows us to add more water to a given recipe to make the bread softer and to make it stay fresh for longer.
📖 Get the recipe ➡️ chainbaker.com/yogurt-bread
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🥨 Become a channel member ⤵️
youtube.com/channel/UCzSKbqj9Z042HuJTQI9V8ug/join
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🌾 Support the channel on ko-fi.com ⤵️
ko-fi.com/chainbaker
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🔪 Find all the things I use here ⤵️
🇺🇸 amazon.com/shop/ChainBaker
🇬🇧 amazon.co.uk/shop/ChainBaker
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🥐 Learn all about bread making here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
----------------------------------------------------------------------------------
🍞 Share your bakes here ⤵️
flickr.com/groups/chainbaker
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#Bread #Baking #ChainBaker
I’ve previously made a video about the use of various dairy products in breadmaking like milk, yogurt, sour cream, and buttermilk. Milk being the base for the other ones has a different effect on bread dough than the products that are made from it. Adding milk to bread dough makes it looser and softer while using sour cream, yogurt, or buttermilk makes the dough tighter.
The tightening effect is caused by acidity. Fermented dairy products have a lower pH than milk or water. Knowing this we can use it to our advantage. Adding even a portion of sour cream or yogurt to bread dough can make it handle quite differently. A dough that may technically have a hydration of 80% could feel and handle like one that has a hydration of only 60%. This allows us to add more water to a given recipe to make the bread softer and to make it stay fresh for longer.
📖 Get the recipe ➡️ chainbaker.com/yogurt-bread
----------------------------------------------------------------------------------
🥨 Become a channel member ⤵️
youtube.com/channel/UCzSKbqj9Z042HuJTQI9V8ug/join
----------------------------------------------------------------------------------
🌾 Support the channel on ko-fi.com ⤵️
ko-fi.com/chainbaker
----------------------------------------------------------------------------------
🔪 Find all the things I use here ⤵️
🇺🇸 amazon.com/shop/ChainBaker
🇬🇧 amazon.co.uk/shop/ChainBaker
----------------------------------------------------------------------------------
🥐 Learn all about bread making here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
----------------------------------------------------------------------------------
🍞 Share your bakes here ⤵️
flickr.com/groups/chainbaker
----------------------------------------------------------------------------------
#Bread #Baking #ChainBaker
