how to use sourdough starter in place of yeast
I am trying to use only sourdough starter for bread making, but I LOVE my zo, as it is so easy to set up and bake without getting the entire house hot.
I have a go to recipe for the whole wheat sandwich bread we use and I have no clue how to convert to a sourdough recipe. It is a basic soft sandwich type bread that the grandkids will eat and tastes good with peanut butter and honey. the recipe is :
320 ml water
2 tbsp. butter
45 gm honey
420 gr whole wheat flour
3 TBSP gluten
1 tsp salt
1 1/2 tsp yeast
I set it on the regular whole wheat setting, and it turns out perfect every time.
My starter is a 100 % hydration.
I also tried the sourdough recipe in the manual/recipe book, and while the texture was ok, it certainly did not TASTE like sour dough(of course, I like my sour dough SOUR, and I always retard in the fridge for at least 12 hours, but most often between 24-36 hours). It also did not have a nice crispy crust. It tasted similar to a sweet French bread, but it did not rise well. I know there is a setting to custom set the times for knead/rise/bake, but I have not tried that yet.
I am terrible at figuring out formulas, so if anyone has any EASY way to make the above whole wheat recipe with the starter (and not be sourdough) or any hints on using a starter in the ZO , I welcome all input.
Oh, my model is the Zojirushi Virtuoso BB-PAC20.
Oh, and I do not use dry milk powders, as I try to go all organic and traditional. I am not opposed to using fresh milk or buttermilk in a recipe.
I usually use either the Whole Food 365 Organic Whole Wheat flour or Bob's Red Mill Organic Whole Wheat flour. Sometimes I use Sprouted Spelt flour also.