Conversion from a barm starter to yeast
The other half of the household does not like sourdough and the idea of a starter and a barm fermenting in the refrigerator for over a week is more than she would tolerate.
Peter Reinart has a New York deli rye recipe in BBA which is interesting. He use a rye sponge of 7oz barm, 4.5 oz rye flour, 4 oz water, 12 oz onion, 2 tbl vegetable oil. I am trying to figure how to convert this to using yeast instead of the barm. Does anyone have any ideas on how much water I would have to add, and how much yeast to use.
I realize the barm and the milk is a critical part of creating the deli flavor however I have a work around. King Arthur flour has a deli rye flavoring which is made up of acetic acid and lactic acid the two components that create the deli rye flavor.
Any help would be appreciated.