So.....I've been making the bagels from Peter Reinhart's ABED for about 6 months now with great success. My entire family is ruined for any storebought bagels (including the crisp, chewy ones we adored from the authentic NY bagel store in town, which have now been declared ''flavorless") and everyone is happily munching away singing my praises.

Of course, being me, I can't leave well enough alone, so every time I whip up a batch of bagel dough I'm eyeing up my sourdough starter. I have read several posts on converting recipes and there's great info out there...you guys are AMAZING...however, being me, I am on information overload and all I've become is confused. I am new at baking bread (less than a year) and am having trouble keeping up with you experts...:)

Anyway--I wondered if anyone had ever converted this particular recipe, and if so, how much starter to use in place of the 2 1/2 tsp. ADY I've been using.

Also-I wondered if there is a rule of thumb such as x-amount-of sourdough starter = 1 tsp. active dry yeast.

Any insights, thoughts, suggestions, or information would be greatly appreciated. :))) Lisa

P.S. Since it's already posted in several places on the internet, here's the recipe I'm using - I doubled the original so it makes 12 good sized bagels:

908 g bread flour

510 g water

2 1/2 tsp. ADY

2 T. barley malt syrup

5 t. kosher salt

(somewhat of a convoluted recipe I know but my scale is funky on the low end of weights so I prefer to use the volume measurements for the small amounts, and it's working fine)