Gone all weekend, so no bread for me!

I used about 10% local stone ground and 90% KA Bread Flour. Hydration was 83%

Hi everyone! I'm looking for any advice y'all might have on incorporating yogurt into your dough, particularly when making flatbread. Most recipes I've found online so far are by volume :( so I can't really get a sense of what % to try for. I'm at the point where I usually just pick a target hydration % and go from there, but I'm not quite sure how to account for incorporating yogurt in that approach. Any words of wisdom? Thanks!

My recipe is pretty informal-

3/4 cup sourdough starter

1 cup water

2 cups flour

Autolyze rest 25 min

1tsp salt

Mix, add flour til not sticking to mixer

Bread hook 8-10min

Rise 2-3hrs folding over every 30-40 min

Refrigerate overnight

Form/warm in basket 30-45 min

Bake 45 min @450f in dutch oven, lid off after 30 min

Tartine Country Loaf:

90% AP flour

10% ww flour

75% water

20% poolish

2% salt

Cornstarch to dust/prevent sticking.

Baked in a dutch oven at 450 for 40 mins, removing the lid after 20 mins.

In honor of my switch to Lemmy, I think I'm finally gonna name this starter. Meet Lemmy!

180g AP flour 180g water 40g discard.

Not sure how much the seller understands about the process!

This week's sourdough Sunday, I wasn't able to pay too much attention to their proofing this week and I overfed my starter the night before. Oops!

Something I want to get going here on a weekly basis! Make your own post with a picture of your sourdough starter! I'm hoping to make sundays Sourdough Sundays so if you bake sourdough yourself, let's post some beautiful (or maybe not so!) Loafs tomorrow!

Recipe: Modified Country Bread from Tartine Bread

Flour: 100%
-60% AP
-40% Rye

Water: 75%
Poolish: 20%
Salt: 2%

I usually do a 850g raw loaf. Baked in a Dutch-Oven for 40 minuets at 450°f.