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?
What temperature did you proof it at? I generally proof at 80f-85f in my oven with the light on. Proofing at a warmer temperature would greatly reduce the rise time. Hope this helps!
I used the inside of the gas oven. Sits around 76-80. I'm completely lost!
Sometimes I have to put a pan of hot or boiling water in the oven to get it to the right temperature. How old was your starter when you used it? It should have peaked and just started to fall before it got mixed into the dough. Good luck on your next bake!
I think the conversion is: for each 5gr of dry biological yeast on your recipe you need 150gr of sourdough starter (100% hydration).
Thanks! That sounds pretty easy. Just curious, is there any way to know when/how to change % hydration?