Convert Sourdough to Yeast
There are lots of posts and articles on the web about converting commercial yeast formulas to sourdough.
I may try working with sourdough someday, but for now I want to improve my skills with one less variable to worry about, so I use instant yeast. How can I convert sourdough amounts in formulas to an instant yeast amount?
Or should I just take a guess based on the flour and technique, ie. between 0.22% for whole wheat with a poolish and overnight fermentation to 1.5% for a one day straight dough at room temp?
Thanks
PS 80% WW @ 90% hydration coming out of the fridge imminently for preshaping. I am going to try bâtards proofed in a couche and baked on a stone with steam. So retro in these days of no-knead and dutch ovens. But I can't fit 2 batards in my cast iron roaster and I promised one to the neighbors.
Why make it so hard on yourself? Just start with a yeast-based formula -- plenty are out there, and here on TFL too.
You say you "want one less variable to worry about" but then you are adding even more variables with conversion, PLUS the conversion factors (changes) for times and temperatures of the bulk ferment and the final proof. So you are actually adding 5 more variables or adjustments, after you subtract the "one."
Plenty of yeast formulas are designed for long ferment and developing flavor, and baking in artisan style boules and batards.
For mostly WW loaves, here are two of my favorite books, w plenty of yeast-based recipes:
Reinhart's Whole Grain Breads: https://www.amazon.com/dp/B004IK8PFU?tag=froglallabout-20
Laurel's Kitchen Bread Book, updated edition, all whole wheat formulas: https://www.amazon.com/Laurels-Kitchen-Bread-Book-Whole-Grain/dp/0812969677?tag=froglallabout-20
Good luck, amigo. And go easy on yourself, you don't have to re-invent recipes, just use what's out there.
Bon appétit.
Thanks. Good suggestion. Better just to work with known formulas and improve shaping and scoring skills.