The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

sourdough substitution

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erranbaker's picture
erranbaker

sourdough substitution

I want to convert a dry yeast formula to sourdough. How do I do this? For Brioche or sweet dough for buns?

dabrownman's picture
dabrownman

add add 10 to 20 g of stiff starter to it to make the levain.  Otherwise, if using a liquid starter, use 200 g of it and reduce the flour and water of the recipe by the amount of flour and water you have in the starter.

Happy baking

erranbaker's picture
erranbaker

This is an 'aha' moment! Thank you!

hanseata's picture
hanseata

are you serious, DBM?

Karin

erranbaker's picture
erranbaker

do you mean for 1510 gr of flour? add 10-20 g of the starter?

dabrownman's picture
dabrownman

typo.  Took me a while to get back to this thread.  The usual rule I follow is to take 10 to 15 % of the total flour and water in and recipe and use this to make a SD levain using 10 - 20 g of starter if the starter is stiff like mine.  I would do this over 3 builds and end  up around 15% of the total flour and water weight in the levain.  Just remember to deduct the flour and water you took for the levain from the dough totals.  

If using a wet starter use 200 g of it and deduct the flour and water in the starter from the total flour and water in the original recipe.

Sorry for the confusion of the original post