So, I'm wanting to create a fluffy sourdough sandwich loaf with my new starter. I've found a great looking recipe for a 70% hydration tin loaf on YouTube, created by Richard Bertenet; however, it uses 2 teaspoons of quick yeast rather than the starter. Is it possible to convert this recipe to a sourdough sandwich loaf?
Recipe:
1,000 grams bread flour, 700 grams water, 20 grams salt, and 2 teaspoons of quick yeast- Mix the flour with the yeast and salt. Add water. Slap and fold until developed enough. Shape into boule and let rise until doubled. Dump out and shape into desired loaves (in my case, a tin loaf, as he shows how to make) and allow to rise until doubled. Bake with steam.
My starter is 110% hydration.
Is it possible to convert this recipe?
Any help us highly appreciated!
I was giving you an easy ballpark for how to think about it. But you really want to use an amount of starter that's about 1/3 the weight of your flour. And in that case you need to build up the amount of starter you have so that it's enough to make at least 1 loaf. So rather than pitching part of your starter, when it's fed, just feed it to double it, and then double that so that you can ultimately take out 147g and still have some left over...
For one loaf: 147g starter, 430g flour, 273g water, 10g salt.
Actually, I feed my starter 50 grams of flour and 55 grams of water. Basically, for that amount of dough, I would use a leaven with 210 grams? If I halved the recipe to create just one loaf, would I half the starter as well? Would that be too little starter?
I edited the original calculation to give some more thorough direction. See the original reply I gave.
Thanks very much. I'm going to try this. This will help me quite a bit!
Jacob, I've blogged about my sourdough sandwich loaf recipes a couple of times. Sometimes a lovely crusty boule just won't do!
I'm trying to bake naan using my starter as the only leavening agent. Lets say I have following recipe in which I want to replace the commercial yeast with my sourdough starter... can I do this?
sourdough by taking 15% of the flour and water and miaking a levain with it using 10-15 g of starter over 8-12 hours. Then you use sourdough methods instead of yeast methods to make the dough and bread.