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Converting this einkorn croissant recipe to ozs? Yeast to Sourdough?

ithilas's picture
ithilas

Converting this einkorn croissant recipe to ozs? Yeast to Sourdough?

Hi!

I am not very good at percentages and kilograms. Could someone help me convert this recipe into ozs please? Looking at the sheet, I am also having a hard time telling which one on the chart is the percentages and which is the kilograms. If someone could type out all the amount of ingredients in ozs and pounds I would be very grateful.

Also, if I were to use sourdough to replace the yeast, what would be the amount of sourdough you would recommend putting in and the reduction of the other ingredients (if any)? Thanks everyone. This is a bit difficult for me to calculate. If anyone wants to know why I am using sourdough instead of yeast, its because it’s a bit healthier and someone told me their grandmother used to use sourdough in croissants to give them lift.

Thanks everyone! I look forward to hearing anyone’s responses. http://www.pastryna.com/DigitalEditions/NA_5_6_2011/files/assets/basic-html/page68.html

Reynard's picture
Reynard

16 oz = 1 lb = 454g

Hence 1 oz = 28.35g

Therefore 1/(28.35) is the ratio you need in order to do the conversion.

So all you need to do is multiply the quantity in grams by 0.0352 to get the quantity in ounces.

The column on the left of the table is your baker's percentage, the middle column is are the ingredients and the one on the right are the ingredient weights in kilograms. Multiply those numbers by 1000 to get the weight in grams.

HTH

Mini Oven's picture
Mini Oven

times do you have on the dough?  If the dough is yeasted and not shaped for 6+ hours, it benefits not changing it into a sourdough.  

Edo Bread's picture
Edo Bread

Curious what your reasoning is on that Mini?

Mini Oven's picture
Mini Oven

it might be easier not to change the recipe. (Look for a sourdough specific recipe.)  Long wet times are beneficial on whole flours like einkorn.    Why change the recipe when ya don't have to?

I would at least try the recipe with yeast, and then try with a sourdough so you know what to expect in the dough as the timing and texture may be different which may include cutting back on some of the liquids for the sourdough version.

The name of the croissant is interesting, I would call it a Spelt Croissant as 80% of the flour is Spelt not Einkorn.