Will adding yoghurt to non-sourdough, long fermentation bread dough mimic the flavour and health benefits of sourdough?

I'm going to attempt u/J_Kenji_Lopez-Alt 's low knead bread. If I'm not mistaken, the small amount of vinegar will add the acetic acid that is part of sourdough. I hope I'm correct in assuming that, when using a vinegar mother, the microorganisms will multiply during the long proofing. However, another important benefit of sourdough is lactic acid. Would adding a tablespoon of active yoghurt work in the same way, adding lactobacillus which will multiply and make the bread healthier the same way sourdough does? submitted by /u/AlElSt [link] [comments]

Will adding yoghurt to non-sourdough, long fermentation bread dough mimic the flavour and health benefits of sourdough?

I'm going to attempt u/J_Kenji_Lopez-Alt 's low knead bread. If I'm not mistaken, the small amount of vinegar will add the acetic acid that is part of sourdough. I hope I'm correct in assuming that, when using a vinegar mother, the microorganisms will multiply during the long proofing. However, another important benefit of sourdough is lactic acid. Would adding a tablespoon of active yoghurt work in the same way, adding lactobacillus which will multiply and make the bread healthier the same way sourdough does?

submitted by /u/AlElSt
[link] [comments]