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sourdough bialy - yeast substitution

metropical's picture

sourdough bialy - yeast substitution

Anyone have a suggestion as to how to substitute some of the starter with yeast and flour?

I used KAF AP and a Tbsp of Bobs gluten.

These turned out good, but I do miss a bit of the "conventional" yeast flavor.

1 cup (8 oz, 224g) active sourdough starter (100% hydration)
1 1/4 cups (10 oz, 300 ml) warm water
3 1/2 cups (17.5 oz, 490g) bread flour
2 teaspoons sugar
2 teaspoons table salt

Ilya Flyamer's picture
Ilya Flyamer

I would start by just adding a little yeast (like 1 g dry yeast) to the same recipe and seeing whether you like that better.

Violetaromero32's picture

Hi there.

You should try using a poolish instead. For the poolish mix flour and water in the same ratio and 0.25% - 1 % of the flour weight in yeast and let it rise like the sourdough allowing it to divide the yeast and developing the enzymes. 

Example 100g flour - 100g water - 0.25g to 1g Yeast.

Try it and tell me the results! 

Mini Oven's picture
Mini Oven

but 112g each water and flour  

and then add another 2g to 3g  of instant yeast to speed things along when making the dough.

metropical's picture

I've made a poolish version as well, but I like the starter version I made, but would like to augment with some yeast.

Think I'll try Ilya idea.

Violetaromero32's picture

What do you miss from the yeast maybe is because your starter is too acidic. In mine i almost didn't notice de difference in taste, but in texture is different.