January 6, 2011 - 11:59am
Converting Recipes
Hi,
I have a recipe I would like to convert from yeast to starter. I understand how to do everything except, how much starter to use. Do I just decide I want to use so much starter and go from there?
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"Do I just decide I want to use so much starter and go from there?"
Yep, that is just about the case. Take the amount of starter you would ordinarily use for the amount of dough, subtract the amount of flour in the starter from the amount of flour in the recipe, and subtract the amount of liquid in the starter from the amount of liquid in the recipe. That should do it!
Good luck!
Ford
Thanks for the help