December 9, 2020 - 5:53am
Adjusting Sourdough Starter for other breads
Hi Everyone. I was wondering what some of you do to adjust your starter for use in things like sandwich bread. As well as any recipe conversions you use and/or how to estimate how long it will take for the dough to do a double rise.
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Only change needed is the shape of the dough ie bake in a bread pan. How long to double - however long it takes, which would be real easy to judge in a bread pan. Enjoy!
The only time a starter may need to be tailored is for a real specialty dough-rye comes to mind. Some rye breads (usually 100% ryes) need a real rye sour to attain the proper characteristics of the bread. Also, some starters are not fond of high sugar doughs. Other than that, yeast loves carbs and will happily munch on any variety.
That depends on lots of factors.
1 How strong is you starter
2 How much starter/levain do you use.
3 What is the hydration
4 The temperatuur of the dough and the environment.
I have seen recepis where the use 8% preferment flour but also where the use 20%.
Personly I love my Brod & Taylor folding proofer because it makes my proofing time much more reliable.
https://brodandtaylor.com/pages/folding-proofer-slow-cooker