The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Need some recipes? But all Im finding are recipes with yeast...

samin1987's picture
samin1987

Need some recipes? But all Im finding are recipes with yeast...

Ive even found some recipes with starter + YEAST.

The point of me making the starter was to axe the commercial yeast :)

Am I googling the wrong things, even on this site I cant too easily find a recipe that calls for starter...

After all my posts, I finally believe my starter is active and well!!!  YAY thank you guys, 

now----recipes? 

LOL

 

I took this off a site on how to convert....is this reliable?

 

"To convert a recipe to sourdough, I start by replacing each packet of yeast (about a tablespoon, or 6 grams) with a cup (or about 240 grams) of active sourdough starter. I adjust the recipe to accommodate the water and flour in the starter. I figure each cup of starter has about 1/2 cup of water and 1 cup of flour in it, while 240 grams of starter will have 120 grams each of water and flour" (if at 100% hydration)

I dont mind using a recipe that states yeast vs. an easy 1cup of starter ....but is this a good way to EASILY convert ^

Jane Dough's picture
Jane Dough

Do a search for a 1-2-3 loaf. One part starter, two parts water, three parts flour.  Bout as simple as it gets. 

samin1987's picture
samin1987

Thank you, I will.

 

In general, how do I convert starter to yeast...I read a bit about it but does anyone have a very easy way to do it?

 

As for the recipes I saw that require starter AND yeast-they didnt mention UNFED starter....so Im not sure what thats about and Ill stear clear of those.

 

Thank you

samin1987's picture
samin1987

So I just read this article about Flo's 1.2.3. theory

http://chocolateandzucchini.com/tips-tricks/converting-yeast-based-recipes-to-use-a-sourdough-starter/

 

It definitely makes it super simple...Will this theory work in any recipe....rye, white bread...or english muffins?

And if a recipe states 1 cup water 3 cups flour (or whatever) ...then just weight that amount of water and flour and use those weights to then calculate the 1.2.3.....is that right? (Since  alot of recipes have this measurement)....I have found some recipes that have the starter ready in the recipe, i.e. 1/2 cup starter plus...plus...whatever...but if I find one I want to try I want to convert.

Arjon's picture
Arjon

and make it easy on yourself. 1 2 3 is by weight, so why would you want to try to convert to volume when you don't have to and when doing so can introduce conversion-related inconsistencies in your doughs? 

And where I live in Canada, it doesn't have to cost much. A serviceable one can be had on sale for as little as $10. 

As for converting from yeast formulas, KISS and wait until after you're able to so basic SD loaves consistently. 

Isand66's picture
Isand66

Visit my site at www. Mookielovesbread.wordpress.com

most of the recipes are using my starter.

leslieruf's picture
leslieruf

before you start converting yeasted recipes.  The 1:2:3 is a really good way to go.  My first SD bread was Jeffrey Hamelmann's Pain au levain and it turned out GREAT!  can post recipe if you want. but give the 1:2:3 a go first - uses 2% salt (Bakers %).   Good luck!

 I have been baking SD breads for about 10 months and it is awesome. I am totally hooked, crumb is far better than anything I made before and I reckon it is healthier.  I am not yet exceptionally adventuresome but do keep trying new recipes.  If you can access Amazon, you can get books such as Tartine, or  Ken Forkish FWSY in electronic versions. Ken has straight dough, hybrid dough (yeast & SD) which I resisted to start with, and straight Sd recipes.  High hydration but really nice breads.   Northwest Sourdough posted an awesome Potato water sourdough recipe which is probably one of my absolute favourites even though I generally prefer a bread with wholewheat, rye and/or grain. 

Leslie

RoundhayBaker's picture
RoundhayBaker

...997 pages of results. No shortage of recipes or mentions within the threads of many of the sourdough recipes favoured by TFLers. 

And there's loads of great recipes in the Handbook. The link is in the header at the top of this page.

Good luck.

Maverick's picture
Maverick

There are a lot of formulas out there. You can try wildyeastblog.com, sourdough.com, northwestsourdough.com, www.sourdoughsurprises.blogspot.com, kingarthurflour.com, the list goes on and on. I find a lot on this site too so maybe the search needs to be more narrow. Try searching for levain as another term as well.

Conversion from yeast can be more complicated but usually has more to do with the techniques. The main thing for conversion is to take the original formula and subtract the flour and water in your starter. As to how much starter to use, that can vary. If you take away the water from the equation then starting with about 15% of the flour coming from your starter tends to work. Of course this can and should be adjusted based on need.

I agree that conversions should happen later. If you want to worry about conversions, start with converting sourdough recipes that use a stater with a different hydration. But for now start with ones already done with sourdough so you know they work and the technique used. Besides 1-2-3, I like this one a lot:

http://www.wildyeastblog.com/my-new-favorite-sourdough/

or this one if you like more sour http://www.wildyeastblog.com/more-sour-sourdough/

Both are written using 100% hydration starter like you are using and give good detailed directions.

Another thing you can do is to try some hybrid doughs that use both yeast and sourdough. This is especially good when your starter is young since you know it will rise and still get some of the nice flavor.

As a final recommendation, I would say to head to your local library and pick up some of the better known books on bread. Most will have a sourdough section or explain better how to make changes/conversions.

 Edit: I was just reminded that there is also sourdoughhome.com

GAPOMA's picture
GAPOMA

I've made many sourdough loaves from recipes on this site that don't use additional yeast.  There are lots of them.  But one of my "go-to" favorites is AnnieT's variation of Susan's Sourdough that I got from a post you can find here ...

http://www.thefreshloaf.com/node/7732/i-cultvated-my-sourdough-starternow-what

AnnieT's response is the second comment down.  It's easy.  It's simple.  It's tasty.  And it always turns out perfectly.

It's not the most complex or deeply flavored sourdough you'll ever try, but it's simplicity and ease have made it one of my "go-to" sourdough recipes.

- Greg