50/50 Sourdough and a Conversion Question
Just wanted to introduce myself with a loaf I baked a couple weeks back. It's naturally leavened 50% whole wheat bread flour and 50% all-purpose. Learned most of what I know from Tartine No. 3.
My question: Does anyone have tips for converting recipes for bread products (bagels, pizza dough, steamed buns) from yeasted to naturally-leavened? I haven't really found a great answer for this yet.