Guidelines for converting yeast weights to equivalent starter weights???
Could someone provide some guidelines for converting yeast weights into active sourdough starter equivalents. That is if a recipe calls for 1/4 tsp of yeast how much starter should I use? My starter is home grown from wild grapes ala the La Brea starter and is quite potent. I keep it at 100% hydration ( I think that is right 8 oz flour 8 oz water) and I am trying to transform the acme rustic baguette recipe from Artisan Baking into a natural levain based recipe, knowing that I'll have to adjust the hydration levels to account for the starter. When making a preferment with 4 oz of starter, 8 oz of water and 11 oz of all purpose (i.e. cooks illustrated) and leave it sitting on the counter all night it seems like the yeast is spent. (Could this be why I get a pale crust no matter howlong I bake?), refrigeration helps but I'm getting forgetful in my old age and often go to bed with it on the counter.