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