I made a dough from the Yogurt last week. I took a tiny bit of my wife's Greek Yogurt and added it to a 50/50 mixture. Kept it going a few days then made the dough. The rise wasn't as good as my normal sourdough culture. The dough smelled like yogurt gone wild. I had a bad feeling, but the flavor was actually pretty damn good. I'd have to experiment more though. Maybe spike it with a tiny amount of instant yeast to get the rise I was looking for.