The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

replacing instant dry yeast

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caviar's picture
caviar

replacing instant dry yeast

I want to replace .13 ounces of instant dry yeast with some active sourdough starter about 80% hydration in JH's 40% rye bread. Has anyone done this r have a pretty good ideas how much it would take?       Herb

ananda's picture
ananda

Hi Herb,


I just posted here on an 80% Rye from JH.   I used only sour and no yeast.   It might be a guide for you.   This is the link, please feel free to comment whilst you're there.


http://www.thefreshloaf.com/node/17539/slight-variations-two-more-formulae-hamelman039s-quotbreadquot

caviar's picture
caviar

Thank you for your reply. I did wee your comment before but ocouldnt find a reply button. I will compare your chart numbers with the JHamelman recipe for substitution amounts. After trying it out I'll post on the TFL web site. Thanks again


Herb

ananda's picture
ananda

Hi Herb,


Were you logged in at the time?


I can't find any problems accessing the link, or the "reply" button - bottom right of each post.


Thanks


Andy

snooze's picture
snooze

How do you increase the amount of starter?