The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Going wild...

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hazimtug's picture
hazimtug

Going wild...

Hi all!


For some reason, I seem to get better success using my barm starter than using instant yeast. I am sure temperature and time play a big role in that, I should probably explore that further. However, I also would like to know how I can take a bread formula that uses biga or pate fermentee and convert it to one that uses a barm starter or a firm starter?


I am aware that one can typically replace poolish with barm, and I have succesfully done that, thanks to BBA instructions. For example, in BBA's pane siciliano recipe, how can I replace the pate fermentee with a firm starter? What is the math involved? I feel like I need to have a sense of how much leavining power I need in a recipe to be able to do that conversion...


Looking forward to some wiseman feedback ;) Can't wait to try wild versions of some breads!


Thanks again,


Hazim

Soundman's picture
Soundman

Hi hazimtug,


Here's a link to a discussion on the subject:


http://www.thefreshloaf.com/node/5569/converting-recipe-uses-instant-yeast-sourdough-starter-recipe


Hope this helps.


David

hazimtug's picture
hazimtug

Thanks David... I'll do my reading.


Hazim