Serious Eats: Talk
so it's like this. I'm taking my advanced baking class this semester at school, and one of the big topics for this class is using sour mashes and sour mixes to make bread. pretty much every sour starter they provide has a recipe accompanying it, save for one; it's labeled as "yogurt sour," and consists of a few ounces of yogurt, a slightly smaller amount of skim milk, and a little bit of bread flour. I made up a batch, as it's a very simple recipe, and it's almost ready for use(you have to let it sit for 2-5 days, but i'm not too sure how to bake with it. does anyone have any experience with this? i may just try adding it to my stock white bread recipe and see what happens.