Conversion of Yeast Recipe to Sourdough
Hi, Fresh Loafers:
How can we determine the optimal % of starter in terms of total flour we should use in place of yeast ?
I can think of two factors that might affect a baker's decision:
1. tanginess - more tangy loaf, use less starter; less tangy loaf, use more starter
2. timing of fermentation - slower rise, less starter, faster rise, more starter
I'm curious if there's a formula, say, to directly convert x grams of yeast called for in a recipe to y grams of starter. I've seen it somewhere that says 240g of 100% hydration starter = approximately 1 packet (7g) of commerical yeast. Is this true? If so, in a yeast recipe that calls for 14 grams of yeast, then I should use 480g of starter and adjust the % of the rest of the ingredients accordingly?
Any input is appreciated.
Yippee
I have been using 25% starter in comparison to 100% of the flour in the formula. You are right about the decisions that you can make and the impact they have on the bread. I have done all the way from 10% starter to 95%.
You also might want to consider how powerful your starter is in the equation. I'd start with a simple recipe and look around for other recipes using starter taking note of the ratio of starter to flour.
--Pamela