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Recipe calls for Liquid Yeast and Sourdough - Please help me figure this out

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marykskin's picture
marykskin

Recipe calls for Liquid Yeast and Sourdough - Please help me figure this out

I found a recipe for Bolillios online and it calls for 50grams of liquid yeast (50g de levadura liquida) and 200 grams of sourdough(200 g de masa madre)?  I do not know how to substitute for these.  Any guidance would be greatly appreciated.  



cranbo's picture
cranbo

You can approximate 200g of sourdough as follows:


Mix 100g of flour and 100g of water, combined with a pinch (1/8 tsp or less) of instant yeast or active dry yeast. Let this sit overnight at room temp, or at least 6 hours. You won't get the same flavor as sourdough, but it will be close. 


For the liquid yeast, hard to say without knowing how much flour you have in your recipe, and how long it's supposed to rise. Based on those two bits of data, people here can give you feedback on how to substitute. 


As a random figure, 1% of total flour weight is a good place to start for dry yeast, especially in a fairly lean dough like that for bollilos. With this substitution, you'll just have to watch the rise more carefully (it may be slower or faster than the original recipe instructs).

jcking's picture
jcking

Masa Madre sounds like a corn based sour dough. Sorry, I haven't a clue about that.


Jim

intelplatoon's picture
intelplatoon

Masa Madre translates to "mother dough" i dont think it has anything to do with corn flour. 


 

jcking's picture
jcking

I learn something new every day.


Jim