July 2, 2019 - 9:36am
Sourdough Fails
Im having a very hard time with Sourdough lately. My guess is due to the heat and humidity. My questions is how could I adapt a recipe to yeast?
Looking to make Emily Raffas Everyday Sourdough in a yeast version
Ingredients
- 1/4 C (50g) Sourdough Starter previously fed, active and bubbly
- 1 1/3 C + 2 Tbs (350g) Warm Water about 80f (26c)
- 4 C (500g) Bread Flour
- 1 1/2 tsp Fine Sea Salt
My thoughts would be to make a one time starter with flour, water & yeast to equal 50 g. Sit overnight. Maybe this is called a poolish? Then proceed with the instructions as written with about an hour bulk.
Thoughts? Or would I need to scale back on the water & flour in the recipe?
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If you are concerned about heat, then reduce the temperature of the water you are adding to the dough. A general rule, in Fahrenheit, is the temp of the room + water + flour = 225 degrees. If the room 85 degrees, then I would reduce the water temp to 65 degrees.
Are you doing a levain with the 50g starter? You'd want to take the 50g starter and add about 70g water and 70g flour and let that sit for 4-6 hours before mixing the dough.
Unlike using levain, polish typically accounts for 25-40% of the total dough weight. So you would need more than your levain. Otherwise if you adjust accordingly it should work fine. A ripe poolish takes between 12-16 hrs typically depending on temp of the room it’s in.