The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough Starter Conversion

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xaipete's picture
xaipete

Sourdough Starter Conversion

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

LindyD's picture
LindyD

I'm at my office and don't have "Bread" in front of me, but I think the levain calls for one tablespooon of starter, so I'm not sure you need to convert yours so long as it is a mature and active culture.  Just build the levain, allow it to ferment for the required time, then build the final dough.


Which version are you baking?  The wheat or wholewheat version?

xaipete's picture
xaipete

Hi Lindy. I'm making the Vermont Sourdough version (1st recipe in that section). It calls for 2 tablespoons (1 ounce) of mature culture (liquid).


--Pamela

LindyD's picture
LindyD

I don't have PR's whole grain book, Pamela, so I don't know the ingredients of his starter, but am guessing it was made with whole wheat flour.  Presuming it is nice and strong, you could take a couple TBs of that starter and refresh it with bread flour to convert it, but I really wonder how much effect just using your current starter will have on the overall formula.


You'll be creating the levain with one ounce of starter and (if my memory is correct) a bit over four ounces of bread flour - then mixing that levain with well over a pound of wheat flour plus about 3.4 ounces of rye.  Will using one ounce of a whole wheat starter have a major effect on the taste or rise of the bread?  I don't think so.


For what it's worth, my SD culture isn't liquid, but I use it anyway to build the levain.  On occasion, when I've had sufficient amounts, I've even skipped the levain and just used 10.8 ounces of my culture.  I don't think there is much you can do to mess up that bread.  It's very forgiving.


 


 

xaipete's picture
xaipete

Thanks, Lindy, for your help. I'm not going to convert it; I'll just give it a try and see how it goes. I mostly just needed a vote of confidence and you gave that to me. I appreciate it.


--Pamela

Paddyscake's picture
Paddyscake

I've found came from Sourdolady. This is from a thread a while back:


http://www.thefreshloaf.com/node/3045/starter-how-much#comment-13689


Betty