Yogurt dough is a dough made with at least a cup of yogurt and and one of butter giving it a yummy richness.
In some cases it is a soaked dough as well. Soaking, or allowing the mixture to sit over night, means the good cultures in the yogurt can begin to predigest the gluten and phytates in the four. Rendering a much healthier final product.
If you eat steel-cut oats, might I recommend adding a dollop of yogurt to them as they soak the night before, for the same reasons Jami mentions.
The bacteria in a good sourdough culture often resemble those in a good yogurt culture, especially if the sourdough is kept fairly warm and fed frequently. Adding yogurt to a typical sourdough recipe, in place of water, is likely to improve it.
"the qualities of these bacteria, like the heat of the sun, electricity, or the qualities of metals, are part of the storehouse of knowledge of all men. They are manifestations of the laws of nature, free to all men and reserved exclusively to none." SCOTUS, Funk Bros. Seed Co. v. Kale Inoculant Co.
posted 7 years ago
I have some 'resting' now, to make a quiche tomorrow.
Lots of oil (1 c butter) for 3 1/2 c flour. But it's homemade butter and yogurt, together with fresh ground flour, so I know it will be good.
I have a knack for fixing things like this ... um ... sorry ... here is a concilitory tiny ad: