The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

conversions

  • Pin It
patnx2's picture
patnx2

conversions

I cannot find what i want in the search box so.......... My question is can you convert any preferment,biga, poolish etc. to sd using a % conversion, Seems logical to me but I do make mistakes......... sometimes lol.


My thinking is that there are so many levels to this w/f/yeast thing!  Patrick from Modesto

GabrielLeung1's picture
GabrielLeung1

In a given formula, I think if you're converting from biga to starter, you should use the same amount. If  you're converting from poolish make the same amount of starter from the amount of flour in the poolish. 


If you're using biga, it should be a simple size determination, as biga is a stiff preferment and sourdough starters are often made to be on the stiff side around 65% hydration.


Comparatively, converting from poolish to sourdough starter is more complicated, but as the amount of flour is the important part of the sourdough starter (with which you will feed your yeast and bacterial cultures in the starter) use the amount of flour as the determining factor as to how much starter you choose to make for the sourdough. 


This is what I would do, but there are many bakers more knowledgeable then me to advise you. Listen to as many opinions as you can!

dmsnyder's picture
dmsnyder

Hi, Patrick. The short answer is "yes." You can convert a recipe with any pre-ferment to sourdough.


The method I outline for you in another thread is generalizable. See:


http://tfl.thefreshloaf.com/node/13159/hello-and-thanks#comment-79329


Was there something in my previous explanation to you that needs clarification?


David

patnx2's picture
patnx2

Your responce was very clear. The bread as we speak,midnite in Modesto,is in the oven. I have been baking more latly and am having lots of fun with my sd. I just wanted to be clear in my mind as to the procedures for different recipes. We just bought a frezzer so i can bake whenever.  Thanks again to all on this site. Patrick from Modesto

patnx2's picture
patnx2

So for the result. Mixed 6 oz. rye,divided dough in 3 making 17 or 18 oz loaf. Baked at 450 and boom. Great taste and crumb for rye. Rise wes not like the great bakers but it maybe wes overproofed. I am still happy. Patrick from Modesto

dmsnyder's picture
dmsnyder

David