Yeast to Sourdough Conversion
Converted Mom's Potica recipe from yeast to sourdough. Turned out, finally, pretty good. Did run into a problem: the rise.
Recipe wanted "1 pkg yeast" dissolved in 1/4c water. Made levain from 25g active starter, 50 g each flour & water. Reduced liquids & flour 75g each. First rise took over 24 hours! The dough, however, was perfect. Rolled close to 1/16th inch, with no tears or problems. Rolled after filling, sit for about 4hrs. with not much rise at all. Baked. It rose a bit, but tasted wonderful.
Any ideas about rising time?