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how to use sourdough starter in place of yeast

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whoops's picture
whoops

how to use sourdough starter in place of yeast

I am trying to use only sourdough starter for bread making, but I LOVE my zo, as it is so easy to set up and bake without getting the entire house hot.

I have a go to recipe for the whole wheat sandwich bread we use and I have no clue how to convert to a sourdough recipe. It is a basic soft sandwich type bread that the grandkids will eat and tastes good with peanut butter and honey. the recipe is :

320 ml water

2 tbsp. butter

45 gm honey

420 gr whole wheat flour

3 TBSP gluten

1 tsp salt

1 1/2 tsp yeast

I set it on the regular whole wheat setting, and it turns out perfect every time.

My starter is a 100 % hydration.

I also tried the sourdough recipe in the manual/recipe book, and while the texture was ok, it certainly did not TASTE like sour dough(of course, I like my sour dough SOUR, and I always retard in the fridge for at least 12 hours, but most often between 24-36 hours). It also did not have a nice crispy crust. It tasted similar to a sweet French bread, but it did not rise well. I know there is a setting to custom set the times for knead/rise/bake, but I have not tried that yet.

I am terrible at figuring out formulas, so if anyone has any EASY way to make the above whole wheat recipe with the starter (and not be sourdough)  or any hints on using a starter in the ZO , I welcome all input.

Oh, my model is the Zojirushi Virtuoso BB-PAC20.

Oh, and I do not use dry milk powders, as I try to go all organic and traditional. I am not opposed to using fresh milk or buttermilk in a recipe.

I usually use either the Whole Food 365 Organic Whole Wheat flour or Bob's Red Mill Organic Whole Wheat flour. Sometimes I use Sprouted Spelt flour also.

Thanks!

Sandy

Wild-Yeast's picture
Wild-Yeast

Try here: http://community.kingarthurflour.com/content/sourdough-zojirushi-breadmaker

A Google search with "Zojirushi bread machine sourdough recipe" produced 10,800 results.

Let us know how it turns out. Sourdough can be pretty tricky...,

Wild-Yeast

Skibum's picture
Skibum

. . . description I have ever read on converting recipes to sourdough, any recipe:

http://www.thefreshloaf.com/node/34282/modifying-peter-reinharts-recipes-sour-dough-starter

Since converting to this long slow method of baking, I have begun to get very superior results every time.  I really like this method of work and my only difference is keeping my starter at 100% hydration.

Floyd, I think the Dman's post should be posted as a tutorial.  Since reading his post and adopting his methods of work, my baking has definitely kicked up a big notch!

Regards, Brian

Skibum's picture
Skibum

. . . description I have ever read on converting recipes to sourdough, any recipe:

http://www.thefreshloaf.com/node/34282/modifying-peter-reinharts-recipes-sour-dough-starter

Since converting to this long slow method of baking, I have begun to get very superior results every time.  I really like this method of work and my only difference is keeping my starter at 100% hydration.

Floyd, I think the Dman's post should be posted as a tutorial.  Since reading his post and adopting his methods of work, my baking has definitely kicked up a big notch!

Regards, Brian

PTKeenan1's picture
PTKeenan1

I am unfamiliar with bread machines. But for bread that is leavened using sourdough starter, time (more of it) in the ferment stage is critical. If you desire a more sour bread, to this recipe try adding ≈4-7grams citric acid powder (Ball Canning Products) or 7-10 grams of vinegar. Since this is a wheat bread I would try cider vinegar. I have had success with both in Rye and Whole Wheat.