just received this recipe, but I'd like to substitute some starter for flour and water.My starters are all 100%. Would the substitution just be 1:1?Or ....?
Plug the ingredients into the search engine and add sourdough starter and see if a sourdough recipe turns up with instructions.
When comparing, I tend to use less water in sourdoughs because they behave wetter as they ferment. Timings will be different. The levain ingredients will be subtracted from the main ingredients. It is amazing how much water dry yeast can soak up so reduce water if not adding dry yeast.
You may find this useful. Chef Jacob Burton from Stella Culinary Schools has a free module on this very topic.
good link. thanks. lots of good info.