I want to modify a recipe calling for dry yeast to one using my sourdough starter... The recipe is for a German style cake (as interpreted by guacha culture in the South-East of Brazil) -- the ingredients are:
½ xícara de leite integral (1/2 cup of milk)
2 colheres de sopa de manteiga (2 soup spoons butter)
1 colher de sopa de fermento biológico seco (1 soup spoon dried yeast)
2 colheres de sopa de açúcar refinado (2 soup spoons sugar)
água morna (warm water)
2 xícaras de farinha de trigo (2 cups of flour)
½ xícara de açúcar (1/2 cup sugar)
1 ovo (1 egg)
Basically you mix the dry ingredients, add the yeast which has been activated with the small quantity of sugar and warm water, the egg, the butter and milk and mix up a battery kind of dough. Leave it to rise a bit, then bake it with a sort of sugar crumble and fruit or whatever on top. Does using sour dough starter make any kind of sense?
Any tips on converting recipes using dry yeast to sourdough appreciated.
Cheers!
Replies
Hello wishfish,
If your starter is kept at 100% hydration (a fairly common number), then this is a batter-like consistency. So one approach would be to prepare a levain (adjusted to 100% hydration if necessary) containing about half the flour (1 cup). When it is nice and active, add the other ingredients and proceed as normal. Obviously it will take a lot longer to rise being based on sourdough and also being quite rich (high in fat from butter, milk and egg).
Not a lot to lose in the scheme of things so give it a go and let us know how it goes (or doesn't as the case may be).
Good luck with your projects.
Farinam
I took the 'by feel' approach and just threw it all together with pretty good results. It did take a long time to rise, but rise it did.
Cheers!