The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

adjusting the ratio

metropical's picture
metropical

adjusting the ratio

https://is.gd/gphh0t

 

just received this recipe, but I'd like to substitute some starter for flour and water.
My starters are all 100%.  Would the substitution just be 1:1?
Or ....?

Mini Oven's picture
Mini Oven

Plug the ingredients into the search engine and add sourdough starter and see if a sourdough recipe turns up with instructions.  

When comparing, I tend to use less water in sourdoughs because they behave wetter as they ferment.  Timings will be different.  The levain ingredients will be subtracted from the main ingredients.  It is amazing how much water dry yeast can soak up so reduce water if not adding dry yeast.  

gavinc's picture
gavinc

You may find this useful. Chef Jacob Burton from Stella Culinary Schools has a free module on this very topic.

https://stellaculinary.com/cooking-videos/stella-bread/sb-009-converting-any-bread-recipe-sourdough

 

metropical's picture
metropical

good link.  thanks.  lots of good info.