Like many, I'm guessing, I hate wasting starter and am always looking for ways to use it when I'm in between bread-baking.
No doubt this topic has been raised before, but does anyone have a formula they use to incorporate starter in recipes that don't usually use sourdough?
I'm thinking along two lines here:
1. Substituting starter in place of dry yeast or baking powder/soda in, say, cakes, so the sourdough yeast has a rising function, while augmenting the flour ordinarily in the recipe (the original flour quantity being reduced by an appropriately proportionate amount).
2. Just adding the starter to replace some of the flour and water/liquid in recipes without intending that the yeast elements of the starter perform a rising function.
My guess is that for a 100% hydration starter you could simply weigh it, assume that half the weight is flour and half water, and deduct those weights respectively from whatever flour and water is in the non-sourdough recipe...?
Hmmm, don't think I'm being very clear, so will try to clarify by example.
eg: assume cake recipe has 250gm flour and 80gm of milk...so if you had, say, 100gm of 100% hydration starter, you'd use that in place of 50 gm of the flour and 50gm of the milk (thus, you'd measure out 200gm of flour instead of 250gm, and 30gm of milk instead of 80gm, then add your 100gm of starter).
Or is this too simple?
Interested in the comments of you folk who have successfully used starter in non-sourdough recipes.