January 25, 2017 - 7:47am
Using sourdough starter
I have begun to start a sourdough starter and I would like to incorporate it into some of my bread recipes. I am relatively new to baking and am stumped. What do I need to add or omit, if anything from the recipe? Also, do I use the starter in place of the active dry yeast that is called for in the recipe. If that is so, what ratios of starter to yeast?