I have an established SD starter from PR's WGB, but want to try out Hamelman's Vermont Sourdough. I could really use some advice on how to convert my WGB starter into one that will work with Hamelman's recipe, assuming that this is possible.

--Pamela

I found a site that lists conversions for all sizes of pans.

http://allrecipes.com/HowTo/Cake-Pan-Size-Conversions/Detail.aspx

--Pamela

Are there any standards to follow for using sourdough starter to replace instant yeast?  Like maybe 3 tablespoons of sourdough for 1 pkt of yeast?

The following RL Beranbaum recipe for white bread has been expanded by me for 3-4 loaves but I want to use my own sourdough that I am growing.

Thanks.

The recipe:

During the first day 
The Starter
6…Cups of wrist-temp water
1 ½….  tsp active dry yeast
6  ……Cups of All Purpose flour
Allow to set for 2 hours, refrigerate
During the second day

Additional Flour:
4…….. cups All Purpose flour.
2 …… cups of whole wheat .
4 ½ …. tsp active dry yeast
1-2 ……..cups of  scalded milk.

2……… Tbs. salt

Can anyone tell me... Is there a simple approach to convert  a recipe that uses commerical yeast to a sourdough starter , I have been very happy with the sourdough starter that i am using  and now want to convert more recipes to this style of bread making,

  Looking forward to some ideas

 Brotboy

A large number of people on the Forum are heavy duty computer consultants and so probably already know this but some of  the other members may wish to go to and bookmark

http://www.soople.com/soople_intcalchome.php

to convert their grams or get percentages when working on their recipes.