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Submitted by sadears on February 2, 2007 - 12:42pm

Starter instead of yeast

I want to use a recipe that calls for 2 teaspoons yeast.  How much starter would I use instead of the yeast?

 

Steph

‹ Starter Temperature. Need help Please. Marble rye failure ›
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Submitted by Tess on February 2, 2007 - 2:00pm.

yeast to sourdough

Step,

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.

 http://www.sourdoughhome.com/convert.html

 

The Bread Bible also covers converting yeast to sourdough.  

 

Hope this helps.

 

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