April 26, 2008 - 7:26am
Converting Yeast Measurements to Sourdough
Are there any standards to follow for using sourdough starter to replace instant yeast? Like maybe 3 tablespoons of sourdough for 1 pkt of yeast?
The following RL Beranbaum recipe for white bread has been expanded by me for 3-4 loaves but I want to use my own sourdough that I am growing.
Thanks.
The recipe:
During the first day
The Starter
6…Cups of wrist-temp water
1 ½…. tsp active dry yeast
6 ……Cups of All Purpose flour
Allow to set for 2 hours, refrigerate
During the second day
Additional Flour:
4…….. cups All Purpose flour.
2 …… cups of whole wheat .
4 ½ …. tsp active dry yeast
1-2 ……..cups of scalded milk.
2……… Tbs. salt