The Fresh Loaf

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Adding SD Starter to Yeast Recipe

gerryp123's picture

Adding SD Starter to Yeast Recipe

Would like to add some SD starter (100% hydration), primarily for flavor, to an Onion Rye recipe using Instant Yeast.  Three questions:

1.  When adding starter do I simply calculate the weight of the flour and water components, and subtract these form the flour and water of the original recipe?

2.  OK to proof and bake with both yeast and SD starter?  Should I reduce the yeast?

3.  Any guess as to how much SD started to add for a noticeable (but not overpowering) flavor boost -- as a percentage of original recipe?


Mini Oven's picture
Mini Oven

Remember your starter is already fermented and depending on the amount combined with fresh dough, you may be getting a fast low bulk, skipping quickly into shaping and proofing.  Handle the dough as an instant yeast dough.

have fun :)

Justanoldguy's picture

I regularly add 200g of  100% hydration starter, either whole wheat or rye, to my yeasted loaf of sandwich bread that has 400 more grams of freshly milled wheat. That means that 20%, 100g out of the 500g of flour in the recipe, comes from the starter. I started doing this because I hate watching discard swirl down the drain when I refresh my starters. So this eases my guilt. I don't add as much yeast to the dough as I would if I didn't use the starter. Compared to a loaf made exclusively with sourdough the SD/yeast leavened bread has a milder flavor but it is still different from a yeast leavened loaf. It certainly is worth trying in my opinion.  It will impact the time you need for a bulk ferment and a final proof if but not as much as only using SD starter.

BethJ's picture

...and don't account for it in any way.  I just stir it in to the biga or mix it in with the liquids to dissolve it.  So far, no issues or complaints.