I am looking for a recipe for Sourdough Pugliese Bread. I am sure there is one out there somewhere! Any help would be great.
There is a recipe for Pugliese in Reinhart's "The Bread Baker's Apprentice." There are also recipes for Pugliese on The Artisan web site:
When you see a recipe that calls for a "biga," you can substitute an equal weight of sourdough starter. Just be sure it is at the same hydration level as the biga in the recipe. If you don't want to use any baker's yeast, the fermentation time and proofing time in the recipe will change, of course.
If you try this, let us see the results!
I found one for Sourdough Pugliese here.
I have never baked bread without packaged yeast. This should be fun!
How do I convert the gram measurements into cups/tsp?
My advice would be to switch over to using weight measurements. They are much more accurate, especially for flour. An electronic scale, accurate to 1 gram, is one of the best investments a bread baker can make, in my opinion.
I have to agree with David, as I have just started this bread journey 8 or 9 months ago I have had much more sucessful results with my baking now that I use a scale. David, Mini O and everyone else here gave me the same advice and I am certainly glad I took it too.
Good luck and where did you get your starter? I use a great deal of my own starter and always curious as to where people get theirs and what it consist of?