Going "backwards" -- Using yeast when recipe calls for starter
Hi everyone -- I'm new to the site and fairly new to baking breads.
Because of my current situation, I'm not able to begin a wild yeast starter at the moment (but I will sometime soon) so I have a question: What should I do differently if I'm using active dry yeast in a recipe that calls for the use of a wild starter?
Like many if you, I'm flipping through Tartine Bread and enamored by the possibility of creating such beauties on my own. I know that I probably won't be able to impart as much flavor with commercial yeast as with a wild yeast starter, but that's just what I'm going to have to deal with now.
Robertson says to create a leaven with the starter before adding my final amount of flour and water to the mix, then proceed with the "turns," and so-on and so-forth. Can I simply mix my total amount of flours and water together first (autolyse), then as I add my salt, also add my yeast and proceed as normal?
I'm thinking that my bulk fermentation time would need to be much longer, but of course, I'm not totally sure.
How would you accommodate Chad Robertson's basic country loaf recipe, requiring a starter, to something suited for commercial, active-dry yeast?