The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Herman Friendship Cake

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Gills's picture
Gills

Herman Friendship Cake

Does anyone know how I can substitute my own sourdough starter for the starter recipe which contains commercial yeast?  What quantity of starter etc.?  Thanks

dabrownman's picture
dabrownman

10 -20% of the total flour and water weight of the dough as SD starter it will work.  Just remember to deduct the flout and water in your starter from the dough flour amounts so you end up with the same amounts and hydration of the original recipe.

tchism's picture
tchism

Substitute the one cup of starter called for in the second part of the recipe with your sourdough starter. The starter should be at 166% hydration. This cuts days off of the process. I make it this way every time now. It works great!

Gills's picture
Gills

Thank you very much. I am just starting out with sourdough - sorry to be a bore but what does 166% hydration mean.  I feed my starter with half as much water as flour.  Its very lively and looks like a very stiff batter.

 

tchism's picture
tchism

166% is a starter that has a water content that is 166% of the flour content by weight. 

Example: 100g flour plus 166g of water,

If you don't use a scale, you can just add equal parts by volume. Such as 1 cup flour to 1 cup water. 

I chose that hydration because it looked close to the hydration of the original friendship starter.

To get your starter to that hydration, just take some of it and start feeding it equal parts by volume. After 2 or 3 feelings you should be close. 

Good luck!