Greetings to everyone! I'm new to this site, as I'm just starting to bake more seriously. Well, that looks to be a nice spot to get good informations, coming from a passionated community of bakers!
So, my first question is: since I've just done my first starter, now I obviously want to bake. But most of the recipe found on the Internet use dry-yeast. So I would like to know if there's a way to convert the amount of dry-yeast needed into the amount of starter that would represent?
Thank you so much. Ciao!
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Replies
Hello mondocane,
There is no hard and fast rule that I am aware of but I have found that substituting 180-200g of an active and mature 100% hydration starter for the usual amount of yeast specified in the recipe gives a satisfactory result. Obviously, you will need to adjust the flour and water specified in the recipe to allow for the flour and water in the starter. The time for dough development and proving will also be significantly longer and will have to be judged accordingly.
I would also add that there are lots of starter based recipes available on this site and many others dedicated to sourdough baking. A good one to practice on for a beginner is the Pane francesa recipe that SourDom gives in his beginners blog on this site.
Good luck with your projects.
Farinam