Converting Sourdough Recipes To Yeast Recipes

Substitute flour(s) and water equivalent--by WEIGHT-- to the flour(s) and water quantities in the prescribed starter replacing the starter. The most accurate substitution will be accomplished knowing the weight of the flours and water. Also add the appropriate amount of yeast for the amount of dough you're making. It's basically that simple.

But, of course, nothing is ever really simple.

I'm not familiar with the book you're using. If the ingredients are listed in in volume measurements, e.g. tsp, Tbs, and cups you should convert prescribed volumes to weight.

King Arthur Flour publishes a fairly complete conversion of various various baking ingredients here:

http://www.kingarthurflour.com/recipe/master-weight-chart.html

There might also be some confusion about the ratio of water and flour in the starter needing to be sorted out. Hopefully, the quantities of flours and water in the starter are published in your book. Hydration Percentage--a useful metric from Baker's Math--may be stated. If you haven't already learned it, Baker's Math is well worth learning. Fortunately, you can find a tutorial on Baker's Math herein. Click on "Handbook" at the top of The Fresh Loaf home page, then click on "Section II: Bread Basics"; Baker's Math is the first tutorial in Section II.

As to commercial yeast quantity I suggest you start with IDY: Instant Dry Yeast . Typical two or three loaf recipes usually prescribe 5 to 7 cups of flour, and one packet of IDY.  1 envelope or packet of IDY weighs 1/4 ounce or 7 grams which equals 2 1/4 teaspoons (11 mL). If you're bread making--from mixing to removing baked loaves from the oven--time is around five or six hours duration that's a good ratio to start with. If you double a recipe, double the the yeast. If you get into making breads that begin with a poolish or biga, or you do chilled overnight slow fermentations you're going to have to learn to adjust yeast quantities. There is plenty of good advise and examples here on TFL, and most poolish or biga based recipes prescribe how much yeast, flour and water they should contain, and how long they should mature before making the final dough.

Good luck,

David G

Have you ever asked your husband about his anti-sourdough stance? If he just doesn't want the sourness, it's pretty easy to make "sourdough" without the "sour" flavor. There are loads of examples on this website. It is completely possible to make bland bread like you buy at the store from a sourdough starter. It's also easy to make lots of delicious bread in various styles using the same starter.