The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

converting commercial yeast bread recipes to sourdough

jolynn's picture
jolynn

converting commercial yeast bread recipes to sourdough

Have been an avid soudough baker for decades and would like to be able to convert a lot of good, standard method breads to sourdough.  Most of my attempts at converting  recipes have been hit or miss and I wonder if anyone has found a more scientific method of conversion.  For example, how much of a firm, levain type sourdough would equal 1 tsp dry yeast? Eventually, I always get a loaf of bread, but I'd be interested in something a little more consistent. Any thoughts?