I'm lost - how to add sourdough to my breaddough
Hello fellow bakers,
I'm at a loss and need some advice. I have been baking spelt bread with yeast for a while. It worked well but I really want to use my spelt sourdough starter instead of yeast (instant), First of all my sourdough starter is very watery. I followed the recipe on this page.
When I tried to bake with it I didn't know how to include it into my baker's math (see image). My dough ended up to watery. The spreadsheet says fresh yeast, but I use instant dry yeast for now.
How can I calculate the amount of water and flour when using my spelt sourdough starter?