Im having a very hard time with Sourdough lately. My guess is due to the heat and humidity. My questions is how could I adapt a recipe to yeast?
Looking to make Emily Raffas Everyday Sourdough in a yeast version
- 1/4 C (50g) Sourdough Starter previously fed, active and bubbly
- 1 1/3 C + 2 Tbs (350g) Warm Water about 80f (26c)
- 4 C (500g) Bread Flour
- 1 1/2 tsp Fine Sea Salt
My thoughts would be to make a one time starter with flour, water & yeast to equal 50 g. Sit overnight. Maybe this is called a poolish? Then proceed with the instructions as written with about an hour bulk.
Thoughts? Or would I need to scale back on the water & flour in the recipe?