The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Converting a recipe to sourdough only

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Olof's picture

Converting a recipe to sourdough only

I found this interesting recipe on TFL, posted by David, and want to convert it to using sourdough starter only instead of the partial baker's yeast. Here it is:

How much should I increase the starter amount to replace 4.6 grams of instant yeast?
Should I let the dough bulk ferment overnight instead of 30 minutes?
Should I encrease the final proof to a couple of hours or even more?

Any other suggestions to changes in process?

On the other hand, I will start out by doing this recipe as it is but I'd like to convert it. Beint a novice SD baker, I'm not altogether sure of how to make a conversion like that. I do like those Nordic rye breads and am thrilled with this one I frequently bake: 

mrfrost's picture

Did you see Andy's version? It appears to be all sourdough.

Should be enough there for the adaptation, if there is need to.

Olof's picture

Thank you, this is very helpful. At a quick glance, I think I might opt for a slower and longer baking time. In my country there is a tradition of very caramellized rye bread, baked at 100°-120°C for 8-14 hours. Those become deep, dark brown in colour, are sweet and moist.