yoghurt gone wrong bread

as usual i put aside a few tablespoons of yoghurt to make another batch but it sat in the fridge in a covered bowl for about a week which is longer than i would normally leave it..when i went to use it i noticed that it had a slightly different smell than normal but i threw caution aside and went ahead and used it to make another batch of yoghurt anyway..now i did leave it in the insulated flask for quite a while..about 18 hours..apparently that's ok..but later when i went to spoon some out for breakfast it had separated into two very distinct layers..a watery whey layer and a curdy soft cottage cheese layer and it did smell more cheesy rather than yoghurty..having had a gastric disturbance recently i didn't want to risk causing any more misery so i decided to use it in bread making..

yoghurt gone wrong bread

ingredients

250 gms white bread flour

250 gms wholemeal flour

1/2 tsp yeast

1 1/2 tbs murray river salt

1 tbs molasses

about 1/2 cup starter discards

500 gms yoghurt gone wrong (mix of whey and solids)

lots of extra flour because it was a very wet dough 

method

~place dry ingredients into the bowl of a stand mixer

~add wet ingredients and mix for 1 minute

~rest for 10 minutes and mix for 1 minute

~repeat rest/mix cycle again

~remove the bowl from the mixer and cover with cling film and leave until doubled

~scrape the dough onto a well floured bench and knead adding extra flour to form a soft pliable dough

~shape into an oblong, place between the folds of a very well floured tea towel and leave to prove

~when doubled dust the dough with flour and slash as desired

~place the dough on a rice flour dusted pre heated tray and bake at 220 deg c for 20 minutes..reduce heat to 180 deg c and continue to bake for a further 20-30 minutes until cooked

my yoghurt gone wrong loaf turned out well with a nice crunchy crust and a soft, tasty and not too dense crumb..i do love to make something yum from something wayward..it makes me so happy..

oh..and by the way i've been wondering whether my sourdough starter got friendly with the yoghurt and that's what effected the yoghurt culture..but i haven't found anything definitive online to help me solve the mystery..any ideas?

happy weekend one and all x

ps..will do a new zealand post soon