I want to use a recipe that calls for 2 teaspoons yeast. How much starter would I use instead of the yeast?
I converted the Simple Sweet Dough in the Spring Issue of The Bakers’s Companion earlier this week. It turned out wonderful.
Converting isn't that hard; it just takes planning.
When I began converting, I used a method similar to the one found on the following link.
The Bread Bible also covers converting yeast to sourdough.
Hope this helps.