I have created a great starter that I've been using in sourdough recipes effectively, but I've heard I can use the starter in other non sourdough recipes in place of the dry yeast these recipes call for. Is this true? If so, what's the coversion rate? For example, if a recipe calls for 1/2 teaspoon dry yeast, how much of my starter would I use in stead? Thanks so much!
I am looking at purchasing a grain mill and I spoke to a company who makes mills with Natural Granite stones.
They advised me that IF I wanted they could make the stones such, that i could mill an even finer flour than normal. Obviously it would take longer.
What are the advantages of using extra fiine flour for breadmaking as well as any other uses, eg cakes etc.
Hope this makes sense.