The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Converting Recipes

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CaptainCupcake's picture
CaptainCupcake

Converting Recipes

Hi,


 


I have a recipe I would like to convert from yeast to starter.  I understand how to do everything except, how much starter to use.  Do I just decide I want to use so much starter and go from there?


Ford's picture
Ford

"Do I just decide I want to use so much starter and go from there?"


Yep, that is just about the case.  Take the amount of starter you would ordinarily use for the amount of dough, subtract the amount of flour in the starter from the amount of flour in the recipe, and subtract the amount of liquid in the starter from the amount of liquid in the recipe.  That should do it!


Good luck!


Ford

CaptainCupcake's picture
CaptainCupcake

Thanks for the help