Advertisement

Yogurt Is The Sourdough Starter Substitute You Need For Tangy Bread

cut loaf of sourdough bread
cut loaf of sourdough bread - Bukhta Yurii/Shutterstock

Sourdough bread, with its unmistakable tangy flavor and chewy texture, has won the hearts of bread lovers worldwide. But what if you're craving that distinctive tang and don't have a sourdough starter on hand? Enter yogurt -- the unexpected substitute that can give your bread that familiar zing while creating a unique twist on the classic. Using yogurt as a substitute for sourdough starter can produce bread with a similar, yet delightfully different character.

To understand the role of yogurt as a substitute, it's essential to grasp why sourdough starter is a critical component in traditional sourdough bread. A sourdough starter is a mixture of flour and water that captures wild yeast and beneficial bacteria from the environment. Over time, this dynamic culture ferments the mixture, imparting the distinctive tangy flavor and leavening power that sets sourdough apart.

Using yogurt as a sourdough starter substitute doesn't result in true sourdough bread since it lacks the wild yeast and bacteria cultures typically found in a sourdough starter. However, yogurt can provide a comparable tangy flavor and some leavening action, offering a delightful alternative.

Read more: 23 Whole Foods Baked Goods, Ranked

How To Substitute Sourdough Starter For Yogurt

sourdough dough
sourdough dough - Miniseries/Getty Images

To substitute yogurt for sourdough starter, choose plain yogurt with live active cultures. These cultures are the key to infusing your bread with tanginess. Mix the yogurt (most recipes call for 1/3 or 1/2 cup) with your flour, water, and other bread ingredients, just as you would with a traditional bread recipe. Give your yogurt-based dough extra time to ferment and develop flavor by letting it sit overnight. Bake your bread as usual, but keep in mind that it may not rise as much as a traditional sourdough loaf due to differences in leavening strength.

Yogurt lacks the potent leavening power of a sourdough starter. So, in addition to the rise, the substituted bread might also lack sourdough's open crumb structure. The bread will still have a slight chewiness that you would expect from sourdough, but it will still be more tender than real sourdough. Keep in mind that the depth and complexity may not match that of a well-matured sourdough starter.

Embrace the unique character of yogurt-based bread -- it may not be a perfect replica, but it's a delicious variation that's worth exploring. So, the next time you're in the mood for that delightful tang, don't hesitate to experiment with yogurt in your bread-making adventures.

Read the original article on Tasting Table.