it would be so great to hear from you about the sourdough process used with yoghurt in case you have the time and patience, this sounds truly fascinating and you pizze speak for themselves that the end result is perfect!
since i would like to start my own sourdough culture it would be more than interesting to know how you did it.
have a nice day!
Dear Philco, I wanted to do a complete translation of the original document (issued by the "Institute of Standards and Industrial Research of Iran") from Persian to English, but unfortunately it is not accessible anymore. The link (http://www.isiri.org/portal/files/std/6943.doc
) does not work anymore, and I can not even access the website (http://www.isiri.org
). I should have made a copy of the document.
From what I can remember, this is how I developed the referenced sourdough culture:
1. I purchased a sealed container of plain yogurt. In this case, my yogurt was a Middle Eastern style yogurt which may not be much different from the Greek yogurt.
2. I let the yogurt age for about 6 months in the refrigerator until it went sour. I do not know about the quality (i.e., the biochemistry) of the yogurts in Germany where you live. Some yogurts, such as the ones produced in Iran, take no more than a month to go sour.
3. I hand-mixed some of the yogurt with some water and flour. Sorry, I do not remember the portions. Within 9 hours thereafter, the sourdough culture was ready to use.