The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Starter instead of yeast

sadears's picture

Starter instead of yeast

I want to use a recipe that calls for 2 teaspoons yeast.  How much starter would I use instead of the yeast?



Tess's picture


I converted the Simple Sweet Dough in the Spring Issue of The Bakers’s Companion earlier this week.  It turned out wonderful.

Converting isn't that hard; it just takes planning. 

When I began converting, I used a method similar to the one found on the following link.


The Bread Bible also covers converting yeast to sourdough.  


Hope this helps.